Preparing the Dough

1. Cream Butter and Sugar:
   • In a stand mixer or with a hand mixer, beat room-temperature butter until smooth and creamy (2–3 minutes).
   • Gradually add packed brown sugar, beating until light and fluffy (3–4 minutes).
2. Incorporate Wet Ingredients:
   • Add eggs, one at a time, beating well after each addition.
   • Mix in vanilla extract until fully combined.
3. Mix Dry Ingredients Separately:
   • In a separate bowl, whisk together flour, baking soda, and salt.
4. Combine Dry and Wet Ingredients:
   • Gradually add dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to maintain a soft texture.

Chilling the Dough

5. Refrigerate the Dough:
   • Cover the dough tightly and refrigerate for at least 2 hours, preferably overnight.
   • This step enhances flavor, controls spread, and makes the dough easier to handle.

Shaping and Rolling

6. Portion the Dough:
   • Use a cookie scoop (about 3 tablespoons) to create uniform-sized dough balls.
   • Roll each ball into a smooth shape.
7. Optional Coating:
   • Roll the dough balls in granulated sugar for a signature crackled top.

Baking the Cookies

8. Preheat Oven:
   • Set the oven to 350°F (175°C). Position racks in the upper and lower thirds of the oven.
9. Bake:
   • Place dough balls on parchment-lined baking sheets, spacing them 3 inches apart.
   • Bake for 12–14 minutes, rotating pans halfway through.
   • Look for edges that are set but centers that are slightly underbaked, with a light golden-brown color and crackled surface.
10. Cool:
    • Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.