Recipe courtesy of restaurateur Geoffrey Zakarian, The National, Greenwich
1¼ cup (2½ sticks) unsalted butter, at room temperature
1¾ cup granulated sugar
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
Preparation: In a 5-quart mixing bowl fitted with the paddle attachment, mix the butter and sugar until light and fluffy. Add the eggs and vanilla extract, making sure to scrape the sides of the bowl with a rubber spatula to ensure the ingredients are evenly incorporated.
Sift together the flour, baking powder, salt, and cinnamon. Add to the wet ingredients and mix on low speed until incorporated. You may have to scrape the bottom of the bowl to make sure there are no pockets of flour.
Scoop â…“-cup portions (using a #12 scoop, if possible) onto parchment-lined baking sheets and freeze overnight.
Preheat oven to 350°F. Bake straight from the freezer with no more than 6 cookies per half-baking sheet (they are large and will expand) for 15 minutes, rotate pan position once during baking.