Browned Butter Dark Brown Sugar Cookies

• Vegetarian

• Refrigerated

  • 1 Egg + 1 egg yolk, large

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cup Brown sugar, packed dark
  • 2 1/8 cup Flour
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 1 tbsp Vanilla extract

• Dairy

  • 14 tbsp Butter

Found on thatsusanwilliams.com

Description

Ingredients

• 14 T. butter (1 3/4 sticks)
• 1/4 c. sugar
• 2 c. packed dark brown sugar
• 2 c. + 2 T. flour
• 1/2 t. baking soda
• 1/4 t. baking powder
• 1/2 t. salt
• 1 large egg + 1 egg yolk
• 1 T. vanilla extract

Directions

• Melt 10 T. of butter in a 10 skillet over medium-high heat. Continue cooking, swirling the pan constantly until the color of the butter under the foam is about the color of penny. Quickly pour the browned butter into a heatproof bowl, and then drop the last 4 T. of butter into the browned butter, to melt. Set aside for 15 minutes. Preheat the oven to 350º. Line 2 baking sheets with parchment paper. Mix the white sugar with 1/4 c. of the brown sugar in a pie plate, and reserve for coating cookie dough balls. Whisk flour, baking soda, and baking powder together in a bowl, and set aside. Into a mixer bowl, add the rest of the brown sugar (1 3/4 c.), salt, and the melted browned butter. Mix until no sugar lumps remain, about 30 seconds. Add egg, yolk, and vanilla, and mix another 30 seconds. Add flour mixture, and mix until just combined, about 1 minute. Scrape down bowl to make sure everything is even distributed and mixed. Roll dough into balls in the palm of your hands. Youll be making 24 balls, and each ball will be about 1 1/2 in diameter. Roll each ball in the reserved sugar mixture in the pie plate. Place sugar coated dough balls onto parchment paper lined cookie sheets: 12 cookies per pan. Bake 11- 14 minutes, depending on your oven. (I have a convection oven, and two sheets of cookies work perfectly. In a conventional oven, I recommend you brown one sheet of cookies at a time.) Cookies should be puffy, lightly browned on edges, but still soft and tender in the middle. It is important not to overbake this cookie. Let cookies rest for 5 minutes on the baking sheets once youve removed them from the oven, then transfer to a wire rack to complete the cooling process.