DRY BOWL
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3 cups of unbleached all purpose flour
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2 tsp baking powder
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1 tsp baking soda
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1/2 tsp of salt
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WET BOWL
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1 cup of unsalted butter (room temperature)
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2/3 cups of brown sugar
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1 cup of granulated sugar
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2 eggs (room temperature)
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4 tsp vanilla extract
Serves: 2
Prep Time: 5min
Cook Time: 15min
VEGETARIAN
Preheat oven to 350°F. Prepare 2 baking sheets with parchment paper.
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In a bowl, mix together the dry ingredients. Set aside.
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In a second larger bowl, add the butter, the brown sugar and the granulated sugar. Cream together.
Add eggs and vanilla and blend to combine.
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Using a 2 tbsp ice cream scoop, place dough balls 3" apart on the baking sheet. When the pan is filled, bake for 9-11 minutes or until edges are golden brown.
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Allow cookies to cool on the baking sheet for 5 minutes so they develop a crust. Then remove to a wire rack to cool further. Repeat until all cookies are baked.
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Serve right away or keep in an air tight container for up to 10 days.