Flourless peanut butter cookies like the ones from Ovenly in Brooklyn. I make these using the gram amounts. Volumes are just approximations. The most difficult step in this recipe is letting the cookies cool completely before tasting. They really do seem better when cool.
Beat the sugar and egg together until smooth. Beat in vanilla. Add peanut butter and beat until you have a soft dough.
Using a large cookie scoop, scoop dough into 6 balls. For smaller cookies, use a medium scoop. If you don't have a scoop, just make balls.
Put the balls on a plate line with plastic wrap, then cover and freeze for about 30 minutes or until you are ready to bake the cookies.
Preheat oven to 350 degrees F (176 C). Line a couple of cookie sheets with parchment paper or leave ungreased/un-lined.
Put the frozen cookie dough balls on a baking sheet. Sprinkle with a bit of sea salt and bake for 20 to 22 minutes (check at 16 if making small cookies). Let cool on baking sheet for a few minutes, then transfer to a wire rack and let cool completely.