1¾ cups packed dark brown sugar, plus ¼ cup for rolling
¼ cup granulated sugar
2 cups plus 2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg, plus 1 large yolk
1 tablespoon vanilla extract
Instructions
Melt 10 tablespoons butter in a 10 inch skillet over medium heat.
Continue cooking, swirling pan constantly, until butter is a dark golden brown and has a nutty aroma, 1-3 minutes.
Transfer browned butter to a large heatproof bowl.
Add remaining 4 tablespoons butter and stir until completely melted; set aside for 15 minutes.
Meanwhile adjust oven rack to middle portion and heat oven to 350*F
Line 2 baking sheets with parchment paper.
In a shallow dish mix ¼ cup brown and granulated sugars until well combined; set aside.
Whisk flour, baking soda, and baking powder together in a medium bowl; set aside.
Add remaining 1¾ cups brown sugar and salt to the bowl with cooled butter, mix until no lumps remain, about 30 seconds.
Scrape down bowl; add egg and yolk, and vanilla and mix until fully incorporated, about 30 seconds.
Scrape down bowl.
Add flour mixture and mix until just combined, about 1 minute.
Give dough a fill stir to ensure that no flour pockets remain.
Working with 2 tablespoons dough at a time, roll into balls.
Roll half of dough balls in sugar mixture to coat.
Space dough balls 2 inches apart on prepared sheet; repeat with remaining dough balls.
Bake 1 sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone)12-14 minutes, rotating sheet halfway through baking.
Let cookies cool on baking sheet for 5 minutes; transfer cookies to wire rack and let cool to room temperature before serving.
Recipe by at https://www.theorangebee.com/im-sharing-the-secret-to-the-best-sugar-cookies/