1-First Step: Get the oven and pans ready Preheat the oven to 350°F. Line baking sheets with parchment paper so the cookies bake evenly and lift off easily. Parchment is a great choice because it helps prevent sticking and keeps cleanup easy. If you have a busy kitchen, set out your mixer, measuring cups, cookie scoop, and a wire rack before you begin.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together the flour, baking powder, and fine sea salt. This helps spread the leavening and salt through the dough so you do not get uneven bites. If your baking powder has been sitting in the pantry for a while, take a quick moment to test it with hot water before baking.

3-Third Step: Cream the butter and sugar In a large bowl, beat the 2 sticks of unsalted butter with 1 1/4 cups granulated sugar until the mixture looks light and fluffy. This usually takes a few minutes. Proper creaming adds air to the dough, which helps the cookies bake up tender instead of dense. If you are using a hand mixer, keep the speed at medium and scrape down the bowl as needed.

4-Fourth Step: Add the egg, yolk, and vanilla Add the large egg, the extra egg yolk, and the vanilla extract. Beat again until everything is combined. The dough should look smooth and creamy at this stage. That extra yolk is one of the keys to the soft, chewy bite this recipe is known for.

5-Fifth Step: Add the flour mixture slowly Slowly beat in the flour mixture. Add it in stages if you can, especially if your mixer is powerful. Mixing too fast can send flour everywhere and can also make the dough tough. Stop as soon as no dry streaks remain.

6-Sixth Step: Shape the cookies Use a cookie scoop to divide the dough into even balls. This helps the cookies bake at the same rate and gives you a more uniform batch. Roll each dough ball in the remaining 1/4 cup of sugar to coat it well. Then place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your fingers or the bottom of a glass. The cookies should still look thick before baking. If you want even more texture and a slightly thicker cookie, chill the dough for 24 to 72 hours before scooping and baking.

7-Seventh Step: Bake until just set Bake for 10 to 12 minutes, or until the cookies look set and just beginning to brown at the edges. Do not wait until they look fully done in the oven. The centers should still look a little soft and slightly wet when you take them out. That is what keeps them chewy after cooling.

8-Eighth Step: Cool and serve Let the cookies cool on the baking sheets for 5 minutes. Then move them to a wire rack to finish cooling. This short rest helps them set up without breaking apart. Once cooled, they are ready to serve with milk, coffee, tea, or a dessert tray for a crowd.