Directions: |
Directions:Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
Melt 10 Tbsp of the butter in a 10 inch skillet over medium high heat. Continue to cook, swirling the skillet constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to a large bowl and stir in remaining 4 Tbsp butter until melted; let cool for 15 minutes. (If using a dark skillet, you will need to watch the butter carefully as it's harder to see the butter browning)
Whisk flour, baking soda, and baking powder together in a bowl.
Whisk 1 3/4 c dark brown sugar and salt into cooled browned butter until smooth and no lumps remain, about 30 seconds. Whisk in egg and yolk and vanilla until incorporated, about 30 seconds. Using rubber spatula, stir in flour mixture until just combined, about 1 minute.
Combine remaining 1/4 c brown sugar and 1/4 c granulated sugar in shallow dish. Working with 2 Tbsp dough at a time, roll into balls, then roll in sugar to coat; space dough balls 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until edges have begun to set but centers are still soft, puffy, and cracked (cookies will look raw between cracks and seem underdone), 12- 15 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to cooling rack.
Makes about 24 cookies.
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