1
-
¾
cup
butter, unsalted
-
1
egg
Set out the butter and egg to come to room temperature.
2
Whisk the dry ingredients together and set aside.
3
-
½
cup
sugar, dark brown
-
¼
cup
sugar, granulated
Using a stand mixer, beat the sugar and butter (now room temperature) together on high speed until creamy and fully combined.
4
Add the molasses, and continue beating until combined.
5
Add the egg (now room temperature) and vanilla extract, and continue beating until combined.
6
Turn the machine down to slow, and add the dry ingredients a little at a time until a sticky dough has formed. Refrigerate the dough for at least 30min, but possibly overnight.
7
Pre-heat the oven to 350°F. Remove dough from the refrigerator (if chilled longer than 2 hours, allow to rest at room temperature for 30 min). Put the sugar in a small bowl. Prepare two baking sheets by covering them with parchment paper. Roll 1 tbsp of dough into a ball, and then coat in the sugar by rolling it around in the bowl. Place each about 3" apart. Flatten each ball slightly until it is about 3/4" tall.
8
Bake for 11–12 minutes until the edges appear set and cracks form on the surface.