Instructions

1. Whisk flour, 2½ cups all-purpose flour, 1 tsp. baking soda, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Using an electric mixer on medium speed (a stand mixer with paddle attachment or hand mixer are both fine), beat 1 cup (2 sticks) unsalted butter, melted, cooled slightly, ½ cup (packed; 100 g) light brown sugar, and 1 cup (200 g) granulated sugar in a large bowl, scraping down sides, until incorporated. Scrape in seeds from 1 vanilla bean, split lengthwise; reserve pod for another use.


2. Add 2 large eggs, room temperature, and continue to beat until mixture is pale yellow, begins to thicken, and falls from beaters in a ribbon-like stream, about 3 minutes. Reduce mixer speed to low. Gradually add flour mixture to the wet ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined. Let sit at room temperature at least 30 minutes to fully hydrate dry ingredients; dough will be very loose but will thicken as it sits.


3. Arrange a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk 1 Tbsp. ground cinnamon and remaining 2 Tbsp. (25 g) granulated sugar in a small bowl.


4. Using a 1-oz. ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into 1½" balls. Toss in cinnamon-sugar mixture until well coated. Transfer to prepared sheet, spacing about 3" apart. Do not flatten; cookies will spread as they bake.

1. Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8–10 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely. Do ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before portioning and coating in cinnamon-sugar. .