Instructions

• In a small bowl, combine 1/4 cup brown sugar and 1/4 cup granulated sugar; set aside for rolling.
• In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt; set aside.
• Place 7 tablespoons butter in a medium saucepan over medium heat. Cook, stirring frequently, until the butter browns and develops a nutty aroma and brown flecks (watch carefully so it does not burn).
• Remove the saucepan from the heat and immediately pour the browned butter into the bowl of a stand mixer (or a large mixing bowl if using a hand mixer).
• Add the remaining butter (7 tablespoons) to the warm browned butter and whisk until the mixture is smooth and the added butter is incorporated.
• Add 1 3/4 cups brown sugar to the butter mixture and whisk until combined. Allow the mixture to cool to room temperature before continuing.
• Once cooled to room temperature, add 1 large egg and 1 egg yolk to the butter-sugar mixture and whisk to combine. Add 1 teaspoon vanilla extract and whisk again.
• Switch to a spatula or wooden spoon and fold the dry ingredient mixture (from step 2) into the wet ingredients until just combined and no large streaks of flour remain. Do not overmix.
• Cover the dough and refrigerate for at least 30 minutes (preferred: refrigerate overnight). The dough can also be frozen for up to 1 month; thaw in the refrigerator before using.
• When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
• Measure and scoop the dough into 1-tablespoon portions (use a 1-tablespoon scoop or spoon). Roll each portion in the reserved brown/white sugar mixture so all sides are coated, and place on the prepared baking sheet about 2 inches apart. Sprinkle each cookie lightly with sea salt.
• Bake for 8–9 minutes for chewy cookies, or 10–13 minutes for crispier cookies.
• Remove the baking sheet from the oven, let the cookies cool on the sheet for 30 seconds, then transfer cookies to a wire rack to cool completely.