MAKES ABOUT 24 COOKIES
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh, moist brown sugar, as hardened brown sugar will make the cookies too dry. Achieving the proper texture—crisp at the edges and chewy in the middle—is critical to this recipe. Because the cookies are so dark, it’s hard to judge doneness by color. Instead, gently press halfway between the edge and center of the cookie. When it’s done, it will form an indentation with slight resistance. Check early and err on the side of underdone. See the sidebar that follows the recipe.
|
14 |
tablespoons unsalted butter |
|
1¾ |
cups packed (12¼ ounces) dark brown sugar, plus ¼ cup for rolling |
|
¼ |
cup granulated sugar |
|
2 |
cups plus 2 tablespoons (10⅔ ounces) all-purpose flour |
|
½ |
teaspoon baking soda |
|
¼ |
teaspoon baking powder |
|
½ |
teaspoon salt |
|
1 |
large egg plus 1 large yolk |
|
1 |
tablespoon vanilla extract |
1. Melt 10 tablespoons butter in 10-inch skillet over medium-high heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter and stir until completely melted; set aside for 15 minutes.
2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. In shallow dish, mix ¼ cup brown sugar and granulated sugar until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
3. Add remaining 1¾ cups brown sugar and salt to bowl with cooled butter; mix until no sugar 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 final stir to ensure that no flour pockets remain.
4. Working with 2 tablespoons of 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.
5. 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 to 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.