Shaker Gourmet: Browned Butter Brown Sugar Cookies

Our recipe comes from Shaker Betsy who says that they're some of the best she's ever had! The recipe also comes from America's Test Kitchen:

Browned Butter Brown Sugar Cookies
14 T unsalted butter (1 3/4 sticks or 7 oz)

1/4 cup sugar

2 cups packed light brown sugar (dark brown sugar can also be used)

2 cups plus 2 T unbleached all-purpose flour (10 1/2 ounces)

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp table salt

1 large egg

1 large egg yolk

1 T vanilla extract

Heat 10 tablespoons (5 oz) butter in small saucepan over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan frequently until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons (2 oz) butter into hot butter to melt; set aside for 15 minutes.

Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In a pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined. Whisk flour, baking soda, and baking powder together in a small bowl.

Add the remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with a rubber spatula. Then add the egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down the sides of the bowl. Add the flour mixture and mix until just combined, about 1 minute. Give the dough a final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

Divide dough into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet.

Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

Cool cookies on baking sheet for a few minutes then transfer to rack to cool completely.

If you'd like to participate in Shaker Gourmet, email me at: shakergourmet (at) gmail.com