Preheat your oven to 350 degrees.

Combine all purpose flour, baking soda, salt and whisk until incorporated. Set aside.

In a food processor, blitz sugar and basil leaves until the leaves are finely ground and is bright green. You could also chop finely, if a food processor is not kicking around. Set aside.

In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

Add the basil sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

Scrape the sides of your bowl in between to ensure that everything is combined.

Add vanilla extract, lemon zest, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

Scrape the sides of your bowl half way to ensure everything is getting mixed.

In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.

Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.

Make the basil sugar for rolling and gently roll the cookie dough lightly in the sugar.

Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. . It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.

Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

Let the cookies cool for 5 to 10 minutes and enjoy!