Whisk together the all purpose flour, cornstarch, baking soda, and Kosher salt in a small mixing bowl. Set aside.

Then, add the softened unsalted butter and 150 grams (3/4 cup) of the granulated sugar to a large mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugar until it's light and fluffy, about 2-3 minutes. Then, mix in the egg and vanilla bean paste or extract until the mixture is smooth.

Pour the flour mixture into the wet ingredients. Beat the dough just until there are no more streaks of flour. Cover the dough and chill for at least 1-2 hours, or overnight.

When you're ready to bake the cookies, preheat the oven to 350°F (177°C). Line 2 sheet pans with parchment paper. Then, place the remaining 100 grams (1/2 cup) of granulated sugar in a shallow bowl.

Using a #100 cookie scoop or teaspoon, scoop the dough into balls. Roll the cookie dough balls in the granulated sugar. Then, line the cookie dough balls about 1 inch apart on the prepared sheet pans. Refrigerate any leftover dough while the cookies are baking.

Bake the cookies for 5-6 minutes, just until the edges are set and the centers are still a bit under-done. Don't over-bake or the cookies will end up crunchy! Let the cookies cool on the sheet pans for 4-5 minutes and then transfer them to a wire rack to cool completely. Enjoy!