Make the Cookie Dough

1. In a medium mixing bowl, add the all-purpose flour (3 cups), kosher salt (1/2 teaspoon,) and baking soda (1 teaspoon). Whisk until combined, about 1 minute.
   These are your dry ingredients.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter (16 Tablespoons) and brown sugar (1 cup, packed). Beat on medium speed until lightened in color and fluffy, about 3 minutes – scrape down the bowl with a soft spatula halfway through and before moving onto the next step.
3. Add the eggs (2) one at a time to the butter and sugar, and beat on medium speed. Wait until there are no shiny egg streaks before adding the second egg. Scape down the bowl after each egg has been mixed in.
4. Add the vanilla extract (1 teaspoon) and mix on low until combined.
   These are your wet ingredients.
5. Add the dry ingredients to the bowl of wet ingredients and mix on the lowest speed until just combined and there are no dry patches, being careful not to over-mix. Scrape down the paddle before moving onto the next step.
6. Add the strawberry preserves (1/2 cup) to the bowl and pulse the mixer 3-5 times until the preserves have started to incorporate, but aren’t fully stirred in.
7. Using a small cookie scoop, portion out the cookies onto a plate or small baking sheet lined with parchment paper.
8. Chill the cookies, covered in the fridge, for two hours.

Bake the Cookies

1. Preheat the oven to 350 Fahrenheit.
2. Bake the cookies on a cookie sheet lined with parchment paper (placed about 1.5 inches apart) for 10-12 minutes, or until the edges are slightly golden brown. Leave unbaked cookie dough in the fridge if you’re unable to bake the cookies all at once.
3. Allow to cool before enjoying.

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