Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • ¾ cup granulated sugar (150g)
  • ¾ cup packed light brown sugar (150g)
  • 2 large eggs
  • 2 teaspoons vanilla extract (10ml)
  • 2 ¼ cups all-purpose flour (281g)
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon cream of tartar (3g)
  • ½ teaspoon salt (3g)
  • 2 tablespoons cornstarch (16g)
  • Extra granulated sugar (for rolling, optional)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and cornstarch.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
  5. Cover the dough and chill in the refrigerator for at least 1 hour (or up to 24 hours). Tip: This is crucial for preventing spreading and achieving a chewy texture.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. Optional: Roll each cookie in extra granulated sugar.
  8. Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers should still appear soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.