Ingredients:

  • 1 cup (225g) unsalted butter, cool room temperature
  • 1/2 cup (100g) light brown sugar, firmly packed
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Cream the fats. Beat the cool room temperature butter and brown sugar on medium speed until the mix looks pale and fluffy.
  2. Add aroma. Stir in the vanilla extract until fully combined.
  3. Prep dry mix. Whisk the flour and salt together in a small bowl.
  4. Combine slowly. Set the mixer to the lowest setting and gradually add the flour mixture.
  5. Stop early. Mix only until the dough clumps and no white streaks remain. Note: Over mixing makes the cookies tough.
  6. Heat oven. Preheat your oven to 325°F (160°C).
  7. Shape dough. Roll the dough into a rectangle on parchment paper about 1/2 inch thick, or scoop into small balls and press them down.
  8. Prick tops. Use a fork to poke holes in the top of each cookie. Note: This lets steam escape so they stay flat.
  9. Bake. Cook for 10-12 minutes until the edges are a deep gold.
  10. Cool. Let them sit on the pan for 5 minutes before moving them to a rack.