Categories: Cookies

Ingredients

• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 2 tablespoons cream or milk
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 3/4 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended)
• 1 teaspoon baking soda
• 1/4 teaspoon salt, optional and to taste

Directions

1. To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.

2. top, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes.

3. Stop, scrape down the sides of the bowl, and add the flours (although I have not tested it, solely using all-purpose flour will work, the cookies will not be as chewy though because bread flour creates chewier results), baking soda, salt, and mix until just combined, about 1 minute.

4. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days.

5. Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure) and place them on the baking sheet, spaced at least 2 inches apart.

6. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool (The cookies shown in the photos were baked for 9 minutes and have chewy edges with soft pillowy centers. Allow cookies to cool on the baking sheet for 10 minutes before removing.

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