Brown Butter Brown Sugar Cookies

In a small saucepan, heat 10 tablespoons of butter over medium heat until it turns an amber-brown color, about 5 minutes. Transfer the brown butter to a medium bowl and stir in the remaining 4 tablespoons of butter until it has completely melted. Set aside until the butter has cooled.

Preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone mats. Set aside until needed.

Whisk together the ¼ cup of sugar and ¼ cup of brown sugar in a shallow dish. This is your topping. Set aside until needed.

In another medium bowl, whisk together the flour, baking soda and baking powder. Set aside.

Once the browned butter has cooled, stir in the 1¾ cups of brown sugar and the salt. Add the egg, egg yolk and vanilla, and stir until combined. Stir in the flour mixture, and mix until fully incorporated.

Using your hands, roll about 1½ tablespoons of dough into a small ball. Carefully roll the dough ball in the sugar/brown sugar mixture. Place the cookie on the prepared baking sheet, and repeat with the remaining dough.

Bake the cookies until they have just set, about 8 minutes. DO NOT OVER BAKE! These bake really fast and if you over bake them, they will burn and be as hard as a rock. Allow the cookies to cool on the baking sheets for 1 minute and then transfer to a cooling rack to cool completely. Serve and enjoy!

These last up to 4 days in sealed container.

Recipe adapted from Lets Dish Recipes.