330g all-purpose flour
3/4 tsp baking soda
3/4 tsp kosher salt
225g unsalted butter, melted and cooled - make it brown butter for best flavor
225g granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1/2 heaping cup any kind berry preserves
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter and sugar. It will be very liquid.
Then vigorously whisk in the egg and egg yolk (about 1 minute of whisking) followed by the vanilla.
Switch to a rubber spatula and dump in the dry ingredients. Gently mix and fold the dough to fully combine.
When the dough is smooth and combined, plop in spoonfuls of preserves throughout the bowl of dough.
Using the rubber spatula, gently fold the dough 3-4 times max. Fold just enough to disperse ribbons of preserves throughout the dough but not too much to where it's fully mixed in.
With a large 2 oz scoop, scoop up the dough in one swift motion and plop onto a plate or small pan lined with parchment paper. When scooping, pay attention to where the preserves are at. Try to include most of the preserves at the bottom of the scoop so that when it’s turned out, you’re left with a thick ribbon of preserves on top of each cookie dough ball.
Then place the uncovered dough in the refrigerator to chill for at least 4 hours or overnight.
To bake, preheat the oven to 350F.
Line a large baking sheet with parchment paper and place 3-4 cookie dough balls well spaced apart.
Bake for 14-16 minutes, or until the edges are golden and the center looks puffed but slightly underdone.
Allow the cookies to cool on the pan for a minute or two, then transfer to a cooling rack.
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