Prep Time 15 min Cook Time 14 min Total Time 29 mins
Yields 2 dozen cookies     adjust servings


  • 14 tablespoons butter, divided
  • 2 cups dark brown sugar, divided
  • 1/4 cup sugar
  • 2 cups plus 2 tablespoons all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg plus 1 egg yolk
  • 1 tablespoon vanilla


  1. Preheat the oven to 350º and line a baking sheet with parchment paper.
  2. In a small saucepan, melt ten tablespoons of the butter over medium heat without stirring. Once the butter is melted, gently start swirling the pan over the heat. The butter will continue to cook and will turn a golden, amber brown color. Keep swirling the pan for a couple of minutes as the butter browns. It will start to smell nutty and you'll see little brown flecks in the bottom of the pan. Remove it at that point. Carefully pour the brown butter into a heatproof bowl, being careful to leave the brown flecks in the pan. Add the remaining four tablespoons of butter to the bowl and use a wooden spoon to stir until all of the butter is melted. Set aside.
  3.  Combine 1/4 cup brown sugar and the white sugar in a shallow dish. Stir to mix thoroughly. 
  4. In a medium bowl, combine flour, baking soda and baking powder. Use a fork or whisk to mix well.
  5. Add 1 3/4 cups of remaining brown sugar to the bowl with the melted butter. Mix well until all the lumps of sugar have broken down and the mixture is smooth. Add the egg, egg yolk and vanilla. Use a wooden spoon to mix thoroughly, making sure not to leave any dry ingredients unmixed.
  6. Use a tablespoon to gather two tablespoons of cookie dough. Using two hands, roll the dough into ball shapes. Roll  each ball in the sugar mixture that you made in the shallow dish. 
  7. Place desired number of cookie dough balls on prepared baking sheet, leaving about two inches between each one.  
  8. Bake cookies for 6-7 minutes and then rotate the baking sheet and return to the oven for an additional 6-7 minutes. The cookies are done baking when the edges have begun to set but the center of the cookie between the cracks looks undercooked. Allow the cookies to cool on baking sheet for five minutes before transferring to a wire rack to cool.

Recipe Notes

Unbaked cookie dough balls can be made in advance and kept in the refrigerator for up to three days. 

© 2018 Such the Spot. All rights reserved.