Brown Butter Cookies

I'm always looking for new cookies to add to my cookie compendium.  You would be surprised to know how few are selected.  I am very picky about which ones make the team.  This one is a permanent member. Brown butter always makes everything better and these cookies are a perfect example of that.

 The dough is wonderful to work with which is another reason they joined the group.

Ingredients

• 14 tablespoons unsalted butter (1¾ sticks), divided
• 2 cups brown sugar, divided
• ¼ cup granulated sugar
• 2 cups plus 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon table salt
• 1 large whole egg
• 1 egg yolk
• 1 tablespoon vanilla extract

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Instructions

1. In a medium sauce pan place 10 tablespoons of butter. Try not to use non-stick or a dark pan so that you can see the color of the butter as it browns. Bring heat to medium high and melt the butter. Once it melts, keep swirling the pan and cook about one to three minutes longer until the color is caramel brown and the smell is toasty. Pour into a bowl and add the remaining cold butter to the browned butter. This butter mixture needs to cool for 15 minutes or so before it can be used.
2. Preheat oven to 350 degrees F. and line two cookie sheets with parchment paper.
3. In a small bowl, mix ¼ cup of brown sugar with the ¼ cup of granulated sugar. Mix thoroughly making sure there are no lumps and set aside. This mixture will coat the cookies.
4. In a medium bowl, sift flour, baking soda and baking powder. Set aside.
5. Once the melted butter has cooled, stir in the remaining brown sugar and salt. Make sure it is fully incorporated.
6. Add the whole egg, egg yolk and vanilla extract. Mix to combine.
7. Add the flour mixture. Mix until fully combined.
8. Pour the dough out onto your counter and roll into a log. Cut the log in half. Cut each half into quarters then each piece into thirds, yielding 24 pieces.
9. Roll each into a ball, roll in the reserved sugar mixture then place on the prepared pans, 12 per pan.
10. Bake one pan at a time for 12-14 minutes.
11. Let sit on the pan for five more minutes then transfer to a cooling rack and cool to room temperature

 I used a bench scraper to divide my dough.

 You might have to pinch some dough off of bigger balls and add it to smaller ones to try to get equally sized cookies.

 Let them cool completely before packing in an airtight container.

These are crunchy and crisp around the edges and chewy and nutty flavored.  Perfect cookies.  I gave these to a bunch of different people yesterday and each person groaned when they bit into them.  That's when you know you have found a keeper.