Soft and Chewy Brown Butter Sugar Cookies Recipe

Make Brown Butter
1 Place the unsalted butter in a light-colored saucepan over medium heat. As it melts, stir often, scraping the bottom of the pan with a rubber spatula to prevent sticking.
2 After a few minutes, the butter will foam, and brown bits will form at the bottom of the pan. Once it turns golden brown and smells nutty, transfer it immediately to a heatproof bowl. 
3 Allow it to cool for 15–20 minutes until just slightly warm.
Make Cookie Dough
5 In the bowl of a stand mixer fitted with the paddle attachment - or with a hand mixer - combine the cooled browned butter and granulated sugar. Mix on medium speed until the mixture looks like a thick paste. 
6 Add vanilla extract, then mix in the egg and egg yolk until smooth. Be sure to scrape the sides of the bowl as you go.
7 In a medium bowl, whisk together the flour mixture: all-purpose flour, baking powder, baking soda, and salt. 
8 Add the dry ingredients to the wet ingredients gradually, mixing on low speed until just combined. Avoid overmixing so the cookies keep their chewy texture.
9 Using a cookie scoop, portion out dough and roll into cookie dough balls. If the dough feels too soft, cover with plastic wrap and let it chill for 15–20 minutes.
10 Place cookie dough balls on a prepared baking sheet lined with parchment paper, leaving space between each. Bake the cookies in the lower third of the oven at 350°F for 10–13 minutes, until the edges are set but the centers look slightly soft.
11 Let the baked cookies cool on the cookie sheet for 5 minutes, then transfer them to a wire rack to finish cooling.