- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1 3/4 cups packed dark brown sugar
- 2 cups unbleached all-purpose flour plus 2 tablespoons
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1/4 tsp almond extract (optional)
- In 10-inch skillet over medium-high heat, heat 10 tablespoons butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to the heat-proof bowl of a stand mixer. Stir remaining 4 tablespoons butter into hot butter to melt; set aside to cool for 15 minutes.
- While butter is cooling, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In medium bowl, whisk together flour, baking soda, and baking powder; set aside.
- Add 1 3/4 cups brown sugar and salt to bowl with cooled butter; attach paddle and mix on medium-low speed until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, almond extract and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute.
- Roll into a 1 round balls. Place on a silpat lined cookie sheet. Flatten cookie slightly with palm of hand or bottom of a drinking glass.
- 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.
- Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.
- If desired frost cooled cookies. I used this frosting and loved it!
Recipe Source: Adapted from Sweet Pea's Kitchen