Recipe: Indulgent Butter Cookies

Indulgent Butter Cookies

Makes about 48 cookies

These bountiful drop cookies -- soft, chewy and buttery -- can be made with all the extras. The dough can be made and refrigerated overnight before baking; increase the baking time by a minute or two for chilled dough.

The dough can be frozen, well wrapped, for up to 3 weeks. Adapted from cookbook author Lisa Yockelson.

3 cups flour

1/4 teaspoon baking powder

3/4 teaspoon salt

1/2 pound plus 5 tablespoons (21 tablespoons) unsalted butter, softened

1 1/3 cups packed dark brown sugar

1 cup sugar

2 large eggs

Seeds scraped from 1 moist vanilla bean