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2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt

¾ cup unsalted butter, softened
¾ cup brown sugar
½ cup granulated sugar

1 large egg
1 large egg yolk

2 teaspoons pure vanilla extract

Optional flavor boosters
¼ teaspoon cinnamon (optional)
½ teaspoon almond extract (optional)
Flaky sea salt for topping (optional)

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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl beat butter, brown sugar, and granulated sugar for about 2–3 minutes until light and fluffy.
Add the egg and egg yolk and mix until fully combined. Stir in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until a soft cookie dough forms. Do not overmix.
Scoop dough into 2-tablespoon portions and place them about 2 inches apart on the baking sheet.
Bake for 10–12 minutes until the edges are lightly golden and the centers remain soft.

Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

For extra soft cookies, avoid overbaking and remove them when the centers still look slightly underbaked.

Use room-temperature butter so it creams properly with the sugar.

If the dough spreads too much, chill it for 20 minutes before baking.

Sprinkle a tiny pinch of flaky sea salt on top of the cookies for enhanced flavor.