Cream butter, brown sugar, vanilla, pinch of salt, and egg together in a stand mixer on medium speed for about 30 seconds to one minute.
Mix dry ingredients, flour, baking powder, and salt in separate bowl. I use a whisk to blend the dry ingredients together.
Add dry ingredients to your wet ingredients. Mix until the cookie mix becomes a dough and it pulls away from the sides of the bowl. It will seem a little dry but it will all come together.
Remove dough from bowl and wrap in saran plastic, place in fridge for at least 15 minutes. If you flatten the dough it gets colder quickly. Preheat oven to 375 while your dough chills.
Flour your surface and roll dough out to ¼ inch thick. Cut your cookies out into desired shapes.
Place on a baking sheet and bake for 6-7 minutes or just when the cookie puffs up. These will brown faster than your regular sugar cookies.
Once baked, let sit for one minute on the cookie sheet to firm up.
Transfer to a cooling rack so they can cool completely.
Mini chocolate make it so you can cut them out cleaner. Always check expiration dates on all ingredients. I have you roll out cookies to ¼ inch to prevent them from over crisping. The thinner the cookie, the faster they will brown and crisp. If you make them thinner then watch the baking time. Bake until puffed up and then remove from oven. Usually 6-7 minutes but know your oven because temperature can be tricky. Freeze unfrosted cookies for two hours or overnight before frosting to make them softer.
Higher humidity can effect the dough. If you are in a drier climate, you may need to decrease the flour by 2 to 3 Tbsp. Very high humidity can cause extra moisture in the dough, add 2 to 3 extra Tbsp flour if you have any spreading. Another fun hack is adding 1 Tbsp corn starch to prevent spreading.