📖 Instructions

1. Get Started: Begin by preheating your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer. The mixture should look pale and airy—this step is crucial for achieving a tender cookie. Make sure your butter is properly softened. If it's too cold, it won't cream properly; if it's melted, the cookies will spread too much.
3. Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed. Adding the egg helps bind the ingredients and adds moisture, while the vanilla enhances the overall flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the baking powder is evenly distributed, which helps the cookies rise properly.
5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, resulting in tough cookies. The dough should be soft but not sticky.
6. Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking and intensifies the flavors. If you're short on time, 15 minutes in the freezer works too!
7. Shape the Cookies: Roll the chilled dough into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
8. Add Sugar: Lightly flatten each ball with the bottom of a glass dipped in granulated sugar, or use your fingers. This adds a touch of sparkle and sweetness to the tops of the cookies.
9. Bake: Bake for 8-10 minutes, or until the edges are lightly golden. The centers should still be soft and slightly puffy. Keep a close eye on them; they bake quickly. If you want extra chewy cookies, err on the side of underbaking.
10. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they're still warm and soft. Try to resist eating them all straight away!