📝 Instructions
= Recipe
1. Arrange two racks around the middle of the oven and heat oven to 375°F, preferably on convection.
2. In a stand mixer with the paddle attachment, cream 453 g butter and 453 g sugar on medium-high until light and fluffy, 3-4 minutes. Scrape down the sides.
3. Add 50 g egg (1 large) and 1 tsp vanilla extract. Beat on medium until incorporated, 1 minute.
4. Add 1 cup all-purpose flour and 1 tsp salt and beat on low to just combine. Scrape down the bowl. Add the remaining 2 cups all-purpose flour and beat on low until incorporated. Scrape bowl, then beat on medium 30 seconds just until no flour streaks remain.
5. Drop heaping tablespoons of dough (about 25g scoops) onto 2 parchment-lined baking sheets, spacing 3 inches apart. Bake 2 sheets at a time for 4 minutes, flip, then check after 3 minutes more. Be careful not to overbake.
6. Cool on pans 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 5 days or freeze for up to 6 months.
