1-Getting started with this recipe: Getting started with this recipe is as easy as turning on your oven. Begin by preheating it to 350°F and lining your baking sheets with parchment paper to prevent any sticking or extra browning. This setup ensures your cookies bake evenly and maintain that sought-after crinkly top.

2-Mix dry ingredients: In a medium bowl, whisk together the 2½ cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon fine sea salt until well combined. Then, in a large bowl, beat the 2 sticks (226 grams) unsalted butter and 1¼ cups (250 grams) granulated sugar with an electric mixer on medium-high speed. Mix until it’s light and fluffy, which takes about 2 to 3 minutes, and don’t forget to scrape the bowl as needed for even blending.

3-Add wet ingredients and combine: Next, add the 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract; beat until everything is fully combined. Gradually beat in the flour mixture until just incorporated, avoiding overmixing to keep the dough tender. Place the additional ¼ cup (50 grams) granulated sugar in a shallow dish, form the dough into 3-tablespoon balls, roll each in the sugar to coat evenly, and space them about 2 inches apart on your prepared baking sheets. Flatten them slightly with the bottom of a measuring cup before baking for 10 to 12 minutes, or until set and just beginning to brown at the edges.

4-Cooling and finishing: After baking, let the cookies cool on the sheets for 5 minutes, then move them to a wire rack to cool completely. This step helps them set without becoming too crisp, giving you that perfect soft and chewy texture. For variations, you can adapt ingredients here if needed, like using gluten-free flour for those with sensitivities.