- Yield:72 cookies
- 1 1/2 cups (6.75 ounces) unbleached all-purpose flour
- 4 1/4 tablespoons (1.35 ounces) cornstarch
- 3 large eggs
- 3/4 cup plus 2 tablespoons (6.125 ounces) sugar
- 3/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and still warm
Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.
Combine the flour and cornstarch in a medium bowl and whisk together thoroughly with a wire whisk.
In a large mixing bowl, combine the eggs, sugar, salt, and vanilla. Beat with an electric mixer on high speed until the mixture is thick and pale, 2 to 3 minutes. Beat in the melted butter. Fold in half of the flour mixture. Fold in the remaining flour mixture.
Drop rounded teaspoons of batter 2 inches apart on the lined or greased cookie sheets. Bake until the cookies are deep golden brown around the edges, 16 to 20 minutes, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Repeat until all of the cookies are baked. Cool the cookies completely before stacking or storing. May be kept in an airtight container for at least 2 weeks.