In a large mixing bowl, combine all the softened butter, eggs, vanilla extract and sugar using the paddle attachment on a stand or hand mixer; combine til light and fluffy
2 large eggs, 2 cups butter, softened, unsalted, 2 cups granulated sugar, 4 teaspoons vanilla extract, ⅔ cup light brown sugar, packed
Gradually add the dry ingredients to the butter/sugar mixture; lightly mix with paddle attachment on low speed until well combined; do not over mix (see recipe notes)
Use a ¼ cup measuring cup to scoop the dough; shape into balls and place onto baking sheet
Bake at 350°F on middle rack for 11 - 13 minutes; remove from oven and sprinkle the warm cookies with a good dose of sugar; allow cookies to cool for 5-minutes on the baking sheet; use a spatula and transfer to serving platter
Notes
This recipe makes 28 cookies that are about 3 1/2 inches in diameter. I used a 1/4 cup scoop. If you want more cookies, use a smaller scoop.Add the dry ingredients to the large mixing bowl in 1 cup increments; we're adding a lot of flour and if you add it all at once, it goes everywhere and makes a huge mess. Do not ask me how I know this.The cookies will begin to crack on top as they bake and that's ok! They're done in 11-13 minutes. The outside will be slightly firm and the top (inside) will be a little softer. Do not continue baking them till they turn a light golden brown or they won't be chewy on the inside.You do not need to oil the parchment paperFor variations, use 50% of extracts: for example, if you want orange flavored cookies, use 50% vanilla extract and 50% orange (or whatever flavor you want). So, you'd use 2 teaspoons vanilla and 2 teaspoons orange... If adding chopped nuts or dried fruit, start with 1 cup and add it to the mixing bowl when you combine the butter and sugar; if, after this mixture is well-combined, you want more nuts or whatever, add more. I made white chocolate-cranberry cookies with this recipe and they were delicious! Use 1/2 cup of white chocolate chips and 1/2 a cup of Craisins. (Add these to the butter/sugar mixture)For peanut butter cookies, add 2/3 cup of peanut butter when you cream the sugars and butter together