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1
Heat a nonstick skillet over medium high heat. Add 10 tablespoons butter and melt. Continue to cook, stirring constantly with a spatula till butter browns, about 4 minutes. Watch carefully so butter does not burn.
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2
Remove skillet from heat and transfer browned butter to medium mixing bowl. Add remaining 4 tablespoons butter and stir to melt; let sit for 15 minutes to cool.
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3
Preheat oven to 350u00b0F and place rack in the middle. Line two large baking sheets with parchment paper.
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4
In a shallow dish, combine granulated sugar and 1/4 cup packed brown sugar; set aside.
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5
Whisk together flour, baking soda, and baking powder; set aside.
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6
Add remaining 1-3/4 cups packed brown sugar and salt to bowl with cooled butter; mix well (till no lumps remain). Add egg, egg yolk, and vanilla and mix till fully incorporated.
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7
Add flour mixture and mix till just combined, about a minute.
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8
Form dough into balls, about 3/4 inch in diameter (about 1 tablespoon each). Roll balls in reserved sugar mixture, coating well. Place on prepared baking sheets about 2 inches apart (they will spread a bit when baked).
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9
Bake one sheet at a time, till cookies are browned and still puffy and edges have just begun to set, about 12 minutes. Cookies will look underbaked. Do not overbake.
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10
Remove cookies from oven and cool on baking sheet for 5 minutes, then transfer to wire rack and cool to room temperature.
