Ingredients:

  • 2 ¾ cups (345g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons (60ml) whole milk, at room temperature
  • ¼ cup (50g) granulated sugar (for coating, optional)

Instructions:

  1. Preheat oven to 350°F (177°C) and prepare a baking sheet with parchment paper or silicone mat.
  2. Sift together the dry ingredients: flour, baking soda, baking powder, and salt, then set aside.
  3. Cream the softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes.
  4. Beat in the egg and vanilla extract until fully incorporated.
  5. Gradually add the dry ingredients alternating with the milk until just combined; do not overmix.
  6. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to ensure a soft texture.
  7. Scoop the dough using a cookie scoop or tablespoon, optionally roll each ball in granulated sugar, and place on the baking sheet spaced about 2 inches apart.
  8. Bake for 8-10 minutes until the edges are set but the centers remain slightly underbaked for a soft, chewy texture.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.