1. Preheat your oven to 350 F.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter (8 Tablespoons) and granulated sugar (3/4 cup) and beat on low-medium speed (speed 4-6 on a KitchenAid mixer) for about five minutes, or until the color has lightened to a very pale yellow – nearly white. If your butter isn’t totally softened, it could take longer. Scrape down the bowl frequently to ensure everything is getting mixed together.
3. With the mixer on its lowest setting, add the egg (1 – large) and vanilla extract (2 teaspoons) to the bowl and then beat on low-medium speed (speed 4-6 on a KitchenAid mixer) until you can no longer distinguish the egg from the butter and sugar. It will become fluffy, nearly doubled in size, and there should be no shiny streaks.
4. Scrape down the bowl and then allow it to mix on low speed for another 30 seconds.
   These are your wet ingredients.
5. In a small mixing bowl, add the all-purpose flour (1 and 3/4 cups – spooned and leveled, see note *), cornstarch (2 Tablespoons), kosher salt (1/4 teaspoon), and baking powder (3/4 teaspoon). Whisk together by hand for about one minute until everything is combined.
   These are your dry ingredients.
6. Add the dry ingredients to the wet ingredients then mix on low until the dough is completely combined and there are no light spots. You may need to scrape down the bowl and paddle at some point as you go.
7. Scoop the cookie dough using a small cookie scoop and place on a baking tray lined with parchment paper. If you get fewer than 18 cookies, it means you most likely didn’t take enough time with step 3.
8. Bake for 10-12 minutes, or until the cookies have puffed and show slight cracks on the top.
9. Allow to cool on the tray before enjoying.

If you’ve got the time, I’d love it if you could leave a review by visiting the recipe on ficklebeabakehouse.com!