Browned Butter Brown Sugar Cookies

I haven't baked in a while.  I figured I'd try and come up with something that I didn't have to go the grocery store to make. I knew I didn't have any chocolate chips, cream cheese etc so these cookies would have to be pretty basic. I saw we had plenty of butter, brown sugar, 2 eggs (luckily) and of course your normal baking essentials. That is how I decided to try my hand at Browned Butter Brown Sugar cookies. They turned out delicious, the sprinkle of sea salt made them taste like salted caramel! Below is the recipe along with some personal tips. Enjoy! 

Had the supplies! Added a twist with 1/2 tsp of almond extract...fantastic decision.  Also, best to let your eggs and butter reach room temp.

Homemade vanilla extract from my awesome friend Caiti!  Just vodka and vanilla beans!

Butter melts better when sliced up! To get the right portions follow the tablespoon guide on the butter and make indents when butter is wrapped up.

Dough consistency will be a little dryer. 

Butter will froth initially when melting...

then bubble...

Then brown! You want to stir your butter constantly. AS SOON as it hits this brown color  remove it from the stove and pour in bowl to cool! Should have a nutty aroma. 

Since I'm at high altitude I upped the oven temp by 10 degrees and cooked for 8 mins. so they would be a lil' chewy. 

Ingredients

1. 14 Tbsp butter, divided
2. 2 c all-purpose flour
3. 1 tsp baking soda
4. 1 tsp baking powder
5. 1 tsp salt
6. 1 3/4 c brown sugar
7. 1 large egg
8. 1 egg yolk
9. 1 tsp vanilla extract
10. sea salt for sprinkling
11. 1/4 c brown sugar + 1/4 c granulated sugar for rolling
12. ****I added 1/2 tsp of almond extract***

Instructions

1. In a small bowl, mix together 1/4 c brown sugar and 1/4 c granulated sugar. Set aside.
2. In a medium mixing bowl, whisk together the dry ingredients ( flour, soda, baking powder and salt ). Set aside.
3. Place 7 Tbsp of butter in a medium saucepan and cook until it browns. Take off the heat and pour into a large mixing bowl of your stand mixer. Add the remaining butter and whisk. Add 1 3/4 c brown sugar and whisk. Let cool to room temperature.
4. Add egg and egg yolk and whisk. Add vanilla and whisk again.
5. Switch to a wooden spoon or a spatula and fold in the dry ingredients.
6. Refrigerate the dough for at least 30 minutes, preferably overnight. You can freeze the dough for up to 1 month.
7. When ready to bake, preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or silpat baking mat. Scoop the cookie dough into a tablespoon size balls and roll in brown and white sugar mix. Place on baking sheet leaving 2 inches of space between the balls. Sprinkle with sea salt.
8. Bake 8 to 9 minutes for chewy cookies or 10 to 13 minutes for crispy cookies.
9. Cool on sheet for 30 seconds and transfer onto a wire rack to cool completely.