Ingredients
- 8 oz unsalted butter – The star ingredient
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1 large egg yolk
- 2 cups all-purpose flour
Ingredients and Why They Matter
Unsalted butter (8 oz, room temperature): Provides 100% flavor foundation, moisture, and iconic short texture—high-fat European-style (82%+) yields superior melt vs standard American (80%). Softened to 65-68°F creams optimally, trapping air for tenderness; cold butter chunks toughen dough. Unsalted controls salt precisely; quality like Kerrygold or Plugra elevates noticeably.
Granulated sugar (3/4 cup): Sweetens mildly while aiding spread/tenderness via moisture absorption; fine grain dissolves evenly during creaming for smooth dough. Less sugar than typical recipes prevents overly crisp exteriors, preserving soft centers—brown sugar darkens/alters flavor unacceptably here.
Salt (1/4 tsp, fine sea/kosher): Amplifies butter/vanilla exponentially, balances sweetness without tasting salty; added early dissolves fully. Skip and cookies taste flat—precision matters in minimalist recipes.
Pure vanilla extract (1 1/2 tsp): Infuses warm aromatic backbone; real extract (not imitation) contains vanillin compounds deepening complexity. Added post-creaming preserves volatiles lost to heat; double strength works if pure unavailable.
Egg yolk (1 large, room temp): Enriches with lecithin emulsifiers binding fat/flour perfectly, adds golden hue/tenderness without whole egg chewiness. Room temp integrates seamlessly; cold yolk causes streaks/separation.
All-purpose flour (2 cups, 240-250g): Provides gluten structure for shape-holding without toughness—spoon/fluff/sweep method or weigh prevents packing density. Sifted removes lumps/aerates for even mixing; cake flour too weak (flat cookies), bread flour too strong (chewy).
Step-by-Step Instructions
I start by ensuring 8 oz unsalted butter reaches perfect soft stage—presses easily, holds shape slightly, no greasy shine (65-68°F). In stand mixer paddle or hand mixer, beat on medium 1 minute to break up, then add 3/4 cup granulated sugar. Cream medium-high 4-6 minutes until pale ivory, fluffy volume increase (nearly doubles), ribbons off paddle—scrapes bowl twice for uniformity. Mixture smells caramelized subtly.
Next, I add 1/4 tsp salt and 1 1/2 tsp pure vanilla extract, beating low 30 seconds to incorporate fully—dough fragrant intensely. Crack 1 room-temp egg yolk into well, beat low-medium 1 minute until glossy emulsion forms, no streaks visible—yolk binds shining smoothly.
I weigh/sift 2 cups (240g) all-purpose flour once into bowl. Add flour in 3 additions to mixer on lowest/stir, mixing 15-20 seconds each—dough just combines into cohesive mass, slight tackiness, no dry pockets. Overmixing develops gluten (tough cookies); stop promptly, scrape if needed. Dough pale gold, soft-pliable like Play-Doh.
For shaping, I portion #40 scoop (1-1.5 tbsp) or weigh 20-25g balls, roll smooth between palms—uniformity bakes evenly. Place 2 inches apart parchment-lined sheets; thumbprint optional for jam. Or load cookie press, pipe shapes per manual—flour press lightly if sticking.
Chill shaped dough 20-30 minutes rack (firmer edges, less spread)—critical humid days/hot kitchens. Preheat 350°F (175°C) conventional, 325°F convection—middle rack, rotate halfway if uneven oven.
Bake 10-12 minutes: edges turn pale gold (not brown), centers pale/set but soft-touch springy, tops matte not shiny, fragrant wafts. Underbaked=raw centers, overbaked=crisp-through. Cool sheet 5 minutes (sets structure), transfer rack fully—crisp bottoms develop.