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1
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.
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2
Preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone mats. Set aside until needed.
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3
Whisk together the 1/4 cup of sugar and 1/4 cup of brown sugar in a shallow dish. This is your topping. Set aside until needed.
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4
In another medium bowl, whisk together the flour, baking soda and baking powder. Set aside.
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5
Once the browned butter has cooled, stir in the 13/4 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.
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6
Using your hands, roll about 11/2 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.
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7
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!
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8
These last up to 4 days in sealed container.
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9
Recipe adapted from Lets Dish Recipes.
