Browned Butter Brown Sugar Cookies

FRIENDS. IT. HAS. BEEN. TOO. LONG. Like over a year long. Apologies about that. I know I've neglected this space, but my personal life has been off the chain crazy.

Lemme tell ya what's going on:

1. I GOT ENGAGED! To the most wonderful human. Pictured in Churro Waffle Sticks With Chocolate Sauce. We're planning a December 2, 2017 wedding. I couldn't be more excited.
2. I got a dog...and a cat. Check out the Insta for those fools. 
3. I also started a new job. With some pretty rad humans, doing some pretty rad stuff. 
4. I'm trying to buy a house with aforementioned fiancé!
5. Just life in general, yo.

So, it's not you readers, it's definitely me. I absolutely would like to post more here in the future, and I'm going to do my best to do so. Let me know some baked goods, or neat ingredients you'd love to see in this space!

Without further ado let's talk about these cookies.

Browned butter. A most magical amber substance that greatly improves any baked good. I promise. Technical explanation: butter that has been melted to the point that water cooks out and the milk solids begin to toast. It has this delicious nutty flavor and can absolutely be paired with savory and sweet dishes. But we're going to focus on the sweet here. Because I do what I want. 

Seriously browned butter is good with anything. Especially vanilla beans and brown sugar. And that's what is happening in this recipe.

These cookies are best described as an incredibly rich, deep, sugar cookie. They speak to me. With their crunchy exterior, gooey inside, and intense, complex flavor. And the best part? They're pretty dang easy to make. So I'm going to stop rambling here and just get to the recipe, because you NEED 'EM.

Browned Butter Brown Sugar Cookies

• 14 tablespoons unsalted butter (divided)
• 2 cups light brown sugar (divided)
• 1/4 cup granulated sugar
• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 egg yolk
• 1 vanilla bean
• Splash of vanilla extract 

1. In a medium sauce pan place 10 tablespoons of butter. Bring heat to medium high and melt the butter. Once it melts, keep swirling the pan and cook about one to three minutes longer until the color is caramel brown and the smell is nutty. Pour into a bowl and add the remaining cold butter to the browned butter. This butter mixture needs to cool for 15 minutes or so before it can be used. 
2. Preheat oven to 350°F and line a cookie sheets with parchment paper.
3. In a small bowl, mix ¼ cup of brown sugar with the ¼ cup of granulated sugar. Mix thoroughly making sure there are no lumps and set aside. You will roll the cookies in this before baking.
4. In a medium bowl, sift flour, baking soda and baking powder. Set aside.
5. Once the melted butter has cooled, mix in the remaining brown sugar and salt in a stand mixer. Make sure it is fully incorporated.
6. Use a rubber spatula and scrape down the bowl then add the whole egg, egg yolk, vanilla extract and vanilla bean. Mix to combine.
7. Scrape the bowl again and add in the flour mixture. Mix until fully combined.
8. Take a 2 tablespoon ice cream scooper to form the dough balls. Roll into balls. Once formed, roll the dough in the brown sugar and granulated sugar mixture.
9. Keep the dough a few inches apart on the sheet pan. Bake for 12-15 minutes. 
10. Let sit on the pan for five more minutes then transfer to a cooling rack and cool to room temperature (but they are very delicious eaten while still warm).