#2. Brown Butter Brown Sugar Cookies

This, by far, is my most favorite cookie ever. It doesn't need any chocolate or sprinkles or even any filing or frosting. It may not be the most attractive cookie you've ever seen, but it makes up for it by far in flavor. The addition of browned butter in this recipe gives this cookie a whole other life above all other cookies in my opinion. Make these this holiday, and I guarentee you they will disappear from your cookie platter. Enjoy!

Ingredients:

7 oz. (1 3/4 sticks) unsalted butter (at room temperature)

1.75 oz. (1/4 cup) granulated sugar

14 oz. (2 cups) packed light brown sugar

10.5 oz. (2 cups plus 2 TB) All purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 large egg

1 egg yolk

1 teaspoon vanilla extract



Topping:

1/8 cup packed brown sugar

1/8 cup granulated sugar



Method:

Preheat your oven to 350 degrees.

Topping: Combine the sugar and brown sugar in a small bowl. Set aside.

Heat the butter in a pan on medium high heat and continue to cook until the butter is browned a dark golden color and the aroma is nutty. It should take about 3-4 minutes. The butter will almost look like it will bubble over when it is done. Watch your butter carefully that it doesn't go too far and burn. Transfer the browned butter to the bowl of your mixer and let cool about 5-10 minutes.

In another bowl, sift together the flour, baking soda and baking powder.

Using a paddle attachment, start mixing the cooled brown butter and add the brown sugar and salt until there are no lumps. Add in the egg, yolk and vanilla. Slowly add the flour mixture and mix until just combined.

Using a small ice cream scoop, scoop into balls and place on a parchment-lined baking pan or non-stick baking pan about 2 inches or more apart. Press the balls down just slightly and sprinkle with topping mixture.

Bake 10-12 minutes or until the edges are golden brown. Let cool. Keeps for 3 days in an air-tight container.