1-First Step: Get the oven and pans ready Preheat your oven to 350 degrees F. Line baking sheets with parchment paper so the cookies bake evenly and release easily after baking. Parchment also helps prevent the bottoms from getting too dark. Avoid using nonstick cooking spray, since it can cause extra spreading and browning.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together the 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon fine sea salt. Whisking helps spread the leavening and salt evenly through the flour, which leads to a better texture in the finished cookies.

3-Third Step: Cream the butter and sugar In a separate large bowl, beat the 2 sticks of cool room temperature unsalted butter with 1 1/4 cups granulated sugar. Mix until the mixture looks light and fluffy. This usually takes a few minutes, and it helps trap air for a softer cookie. The butter should be around 67 degrees F, not melted or greasy.

4-Fourth Step: Add the egg, yolk, and vanilla Beat in 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract until the mixture is combined. The extra egg yolk is important because it adds moisture and chewiness. Vanilla gives the dough that familiar homemade cookie flavor.

5-Fifth Step: Add the flour mixture slowly With the mixer on low speed, slowly beat in the dry ingredients until just incorporated. Stop mixing as soon as the flour disappears. If you mix too much, the cookies can become dense instead of soft.

6-Sixth Step: Portion and coat the dough Divide the dough into balls, using a cookie scoop if you want them all the same size. Roll each ball in the remaining 1/4 cup sugar to coat. This gives the cookies a sweet, sparkling outside and a little extra texture.

7-Seventh Step: Arrange and flatten Place the dough balls on the prepared baking sheets, leaving about 2 inches between each one. Flatten them slightly with your hand or the bottom of a glass. A little flattening helps them bake into classic drop-style cookies.

8-Eighth Step: Bake until just set Bake for 10 to 12 minutes, or until the edges are just beginning to brown and the centers still look slightly wet. This part matters most if you want chewy cookies. Pull them out before they look fully done, because they will continue to set on the baking sheet.

9-Ninth Step: Cool properly Let the cookies sit on the baking sheet for a few minutes, then move them to a wire rack to finish cooling. Cooling on a rack helps keep the bottoms from steaming and getting soft in the wrong way. Once cool, the cookies are ready to serve.