Vanilla Cookie Dough (3 dozen)

Ingredients:

2 cups AP flour
1 tsp baking powder
salt
224g unsalted butter
cup light brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract

1. Sift the flour, baking powder, and salt into a mixing

bowl and set aside.
2. Beat the butter into the bowl of a standing mixer
fitted with a paddle attachment at high speed until
light and fluffy, about 3 mins.
3. Add the brown sugar, crumbling it with your hands
as you add it to get rid of lumps. Mix on mediumhigh until smooth, about 1 min. Scrape down the
sides and bottom of the bowl with a spatula
halfway through mixing to ensure that the butter
and sugar are well-mixed.
4. Add the egg and vanilla and mix until combined.
Again, scrape down the sides and bottom of the
bowl to make sure that the ingredients are
incorporated.
5. Add approximately half the flour mixture and mix
on low speed just until the flour is incorporated,
about 30 seconds. Repeat with the remaining flour.
Scrape down the sides and bottom of the bowl to
make sure that the ingredients are incorporated.

6. Empty the dough onto a floured surface and gently

push it together. Divide the dough in half and form
each half into a flat disk 1 to 2 inches thick. Wrap
each disk in plastic wrap and let it chill in the
refrigerator for at least 1 hour or up to 3 days.
7. Once the dough has chilled, it can be rolled and
baked or frozen into sheets (wrapped tightly on a
sheet or piece of cardboard with plastic wrap) until
needed or up to 2 months.
8. Cut and bake rolled dough as directed.