Heat 10 tablespoons of the butter in a pan over medium high heat until melted. Continue to cook the butter until it is browned a dark golden color and smells nutty, about 1 to 3 minutes. Transfer the browned butter to a bowl and stir the rest of the butter into the hot butter until it melts – let this rest for 15 minutes. Preheat the oven to 350°F. In a baking dish, mix sugar and 1/4 cup of the brown sugar until combined well. Set this mixture aside to roll dough balls in. Makes flour, baking soda, and baking powder in a bowl and set aside. Add 1 3/4 cup brown sugar and salt to cool butter and mix until there are no lumps. Add egg, yolks, and vanilla extract to butter mixture and mix well, then add flour and mix just until combined. Roll dough into balls about 1 1/2 inches in diameter, and roll balls in sugar mixture. Place balls about 2 inches apart on parchment lined baking sheet. Bake sheets one at a time until cookies are puffy and light brown, about 11-12 minutes. Be careful not to overbake, the cookies will look slightly raw between some of the cracks, and seem undone, but they are ready. Cool on sheet for about five minutes and then transferred to book rack to cool.
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