Perfect Chocolate Chip Cookies from the same book so I figured it would turn out equally well. I was right. Love when that happens (it doesn't happen often so I have to make the most of it when it does).
2 cups plus 2 tablespoons (10 2/3 ounces) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 3/4 cups packed (12 1/4 ounces) dark brown sugar, plus 1/4 cup for rolling
1/2 teaspoon salt
1 large egg plus 1 large yolk
1 tablespoon vanilla extract
1/4 cup granulated sugar, for rolling
- Melt 10 tablespoons butter in a 10-inch skillet over medium-high heat. Cook, stirring constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to a large bowl and stir in remaining 4 tablespoons butter until melted; let cool for 15 minutes.
- Whisk flour, baking soda, and baking powder together in separate bowl.
- Whisk 1 3/4 cups brown sugar and salt into cooled brown butter until smooth. Whisk in egg, egg yolk and vanilla until combined. Using a rubber spatula, stir in flour mixture until just combined. Do not overmix. Portion dough into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
- When ready to bake, combine 1/4 cup brown sugar and 1/4 cup granulated sugar; this is optional, skip if you don't want the cookies to be as sweet.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll dough balls into sugar mixture, coating completely, and evenly space on prepared baking sheets. Bake until edges have begun to set but centers are still soft, puffy and cracked, 12 to 14 minutes. Let cookies cool on sheet for 5 minutes then transfer to wire rack to cool completely.