Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a small pot, melt 10 tablespoons of unsalted butter over medium heat. Stir constantly until brown bits form at the bottom and it smells nutty (about 3-5 minutes). Remove from heat immediately.
- Step 3: Add the remaining 4 tablespoons of cold butter to the hot browned butter and stir until melted. Stir in 1 ½ cups of the packed light brown sugar until smooth and glossy.
- Step 4: In a separate bowl (or the slightly cooled butter mixture), whisk in the large egg and egg yolk, followed by the salt and vanilla extract. Combine well.
- Step 5: In a large separate bowl, whisk together the dry ingredients: ¼ cup of the granulated sugar, ½ cup of the packed brown sugar, the all-purpose flour (2 cups + 2 tablespoons), the baking soda, and the baking powder. Whisk until evenly distributed.
- Step 6: Pour the wet butter mixture into the bowl with the dry ingredients. Stir with a sturdy spoon or spatula until a cohesive dough forms, ensuring no dry streaks remain.
- Step 7: Roll the dough into balls about 1 to 1.5 inches in diameter. Place the remaining ¼ cup of granulated sugar in a small bowl and roll each cookie ball in the sugar to coat. Place coated balls on the prepared baking sheet, leaving space between them.
- Step 8: Bake for 12-14 minutes. Do not overbake; edges should be set, centers slightly soft/underdone.
- Step 9: Let cookies cool on the baking sheet for at least 5-10 minutes to set. Transfer to a wire rack to cool completely.
Notes
Substitutions & Additions: Stir in chocolate chips, chopped nuts (walnuts, pecans), cinnamon, nutmeg, or different extracts (almond, maple, rum). Can experiment with dark brown sugar for a deeper flavor, but it might result in a denser cookie.
Tips for Success: Do not skip browning the butter – watch carefully to prevent burning. Measure flour correctly by spooning and leveling. Underbake slightly for soft, chewy centers. Let cookies cool on the pan before transferring.
Prep Ahead: Dough can be rolled, coated in sugar, and frozen on a baking sheet until firm. Transfer to a freezer-safe bag and bake from frozen, adding extra minute or two.
Storage: Store cooled cookies in an airtight container at room temperature for 3-5 days. Layer with parchment if stacking. Baked cookies can be frozen for up to 3 months; thaw at room temperature.
Troubleshooting: If cookies spread too much, ensure butter mixture wasn't too hot when adding egg, flour is measured correctly, or try chilling the dough for 30 minutes before rolling.
Why brown the butter? Browning butter removes water and toasts milk solids for a rich, nutty flavor.
Why one egg yolk? The extra yolk adds fat and richness for a chewy texture without making the cookie cakey.