1. Preheat the oven to 350 F (175 C). Line 2 half baking sheets with parchment paper or silicone baking mats.

2. In a large bowl or stand mixer, beat 1 cup butter on medium speed until it is soft and fluffy, about 2 minutes. Stop to scrape down the sides and bottom of the bowl halfway through.

3. Add 1 and 1/4 cups granulated sugar and 1/3 cup packed brown sugar. Beat well for 2 minutes, scraping down the sides and bottom halfway through. The mixture should be light and fluffy.

4. Add 1 egg, 1 egg yolk, 2 teaspoons vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon coconut extract. Beat well. Scrape the sides and bottom of the bowl with a spatula and beat again until fully incorporated.

5. Use the spoon and level method to measure 2 and 1/2 cups all purpose flour. Add it to the butter mixture, but don’t mix it in yet.

6. On top of the flour, add 3/4 teaspoon kosher salt (or 1/2 tsp table salt), 1 teaspoon baking soda, and 1/4 teaspoon baking powder. Briefly stir these dry ingredients into the flour using your teaspoon.

7. Beat the dry ingredients into the butter mixture until just barely combined, scraping the sides and bottom again. Make sure all the flour is incorporated, but do not overmix, or your dough will become tough!

8. Optional: You can chill the dough for 15-60 minutes to help prevent spreading, but it’s not strictly necessary for this recipe to work beautifully.

9. Add 1/2 cup granulated sugar to a wide shallow bowl, for rolling the cookies.

10. Use a 1 and 3/4 inch cookie scoop to shape the dough into about 20 balls. Roll each ball generously in granulated sugar, until completely coated. Line the cookie dough up on a parchment paper or silpat-lined baking sheet, spaced about 2 inches apart.

11. Bake the cookies at 350 degrees F (175 C) for 8-10 minutes. Check the edges of the cookies; they should be set and just starting to turn golden. The center-tops of each cookie will still be just barely turning golden. Do not over bake to ensure a soft, chewy texture.

12. Immediately after taking a pan of cookies out of the oven (within 30 seconds!), use two spoons or your fingers to gently push each cookie in on itself, to make them rise taller in the center. The tops of the cookies will crinkle right away. This makes them fudgy and tender in the center, and gives them a delightful crisp without being too crisp.

13. After spooning, leave them on the pan for 5-10 minutes to continue setting up.

14. For an extra sugar crunch, dip each cookie back in the bowl of granulated sugar to coat the top and the bottom.

15. Remove the cookies to a wire rack to cool completely.

16. Store: Store these cookies covered on the counter for 3-5 days.

17. Freezing Dough: Scoop and flash freeze dough balls on a cookie sheet for 30 minutes, then transfer to a freezer bag for 3-4 months. Bake from frozen, adding about 1 minute to bake time.

18. Freezing Baked Cookies: Add cooled, room temperature cookies to a freezer ziplock bag for 2-4 weeks. Thaw on the counter for 30-60 minutes.