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1
Preheat oven to 375F and line baking sheets with parchment paper.
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2
Sift together the flour, baking soda, and baking powder and set aside.
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3
Mix together the sugar dredging mixture in another bowl and set aside.
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4
Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat.
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5
The butter will foam a bit before subsiding.
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6
Once the butter takes on a tan color and begins to smell nutty take it off of the heat.
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7
Add the other two tablespoons of butter and mix it in until it melts.
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8
Pour the brown butter into a mixing bowl fitted with a paddle attachment.
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9
Add the brown sugar and salt and mix.
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10
Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once.
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11
Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice.
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12
Mix just until the flour is incorporated.
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13
The dough will be very thick.
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14
Take 1/2 tablespoon sized pieces of dough (make sure the pieces of dough are all the same size) and gently roll them into ball shapes.
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15
Dredge them in the sugar dredging mixture until well-coated.
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16
Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).
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17
Bake for 10-12 minutes or until the edges have browned a bit.
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18
Be careful not to over-bake.
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19
Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely.
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20
Tastes best with a glass of milk for dipping.
