Ingredients
Scale
- 1 ¾ sticks unsalted butter
- 1 ¾ cups packed dark brown sugar
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg, plus 1 large egg yolk
- 2 tablespoons pure vanilla extract
- ¼ cup granulated sugar, for topping
- ¼ cup dark brown sugar, for topping
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- In a medium saucepan, cook butter until it turns a deep amber color and smells nutty. This may take awhile, but do not walk away from it, as it can burn quickly. The butter will melt and then boil, continue to boil until it is brown and then immediately remove from the heat. Cool for 15 minutes.
- In a medium bowl, stir together flour, baking soda, baking powder, and salt
- In a large bowl, combine cooled brown butter and sugar until fully incorporated. A hand or stand mixer would also work, but this is easy to do by hand. Add the egg and egg yolk and mix until light and fluffy. Stir in the vanilla before adding the flour mixture and stirring until just combined.
- In a small bowl, combine remaining sugars for topping.
- Using a regular sized ice cream scoop, scoop batter and form it into a ball. Roll each ball in the sugar mixture so it is completely coated. Place on 1 of the prepared baking sheets. Continue until all the cookies have been formed, leaving as much space as possible between the cookies.
- Bake for 15-18 minutes until cookies have spread and are beginning to set. Cookies may be served warm or at room temperature. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.
Notes
Recipe adapted from Joanne Eats Well With Others
- Cook Time: 25 minutes