Classic peanut butter cookies

In the mixer bowl combine room-temperature butter, white sugar, packed brown sugar, peanut butter, salt, baking powder and baking soda.

With the paddle, cream starting slow then faster, about a minute; scrape down the sides.

Add one egg and mix in, starting slow, about a minute.

Add all the flour, mix on slow until nearly combined, scrape the sides and paddle, then give a couple more turns without overmixing.

Form the dough into a ball, wrap tightly in plastic wrap and refrigerate at least two to three hours, until very cold; longer is better.

Line a half sheet pan with a silicone baking mat; portion with a sorbet scoop and roll each into a smooth ball between damp palms.

Press a fork halfway into each ball, then turn 90 degrees and press again for the cross-hatch.

Bake at 375 for 10 minutes.

Let sit on the hot pan five minutes, then transfer to a rack to cool; best just slightly over room temperature.