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- 12 tablespoons unsalted butter, cut into tablespoon sized slices
- 1 3/4 cups dark brown sugar
- 1/2 teaspoon salt
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup dark brown sugar
- 2 tablespoons sugar
- sea salt, or Kosher salt for sprinkling*
Instructions:
Preheat the oven to 375F and line baking sheets with parchment paper. In a large bowl, sift together the flour, baking soda, and baking powder. Set aside. In a separate bowl, mix together the Sugar Dredging Mixture. Set aside.
Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to have an odd smell remove it from the heat. Add the other two tablespoons of butter and mix it in until it melts.
Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix thouroughly, scraping down the sides and bottom of the bowl at least once. Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.
Take 1/2 tablespoon to 1 tablespoon-sized pieces of dough (make sure all chunks of dough are the same size) and gently roll them into balls. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (very little salt goes a long way).
Bake for 10-12 minutes or until the edges are lightly browned. Do not over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Tastes great with a glass of milk.
Makes 4 dozen
