Yield: 24-30 2” cookies





14 tablespoons unsalted butter


1¾ cup packed dark brown sugar


2¼ cups flour


½ teaspoon baking soda


¼ teaspoon baking powder


¼ teaspoon salt


1 egg


1 egg yolk


1½ tablespoon vanilla



Sugar coating:

¼ cup Turbinado sugar

¼ cup dark brown sugar






Preheat oven to 350°F.


Line two baking sheets with parchment paper.


Melt the butter in a saucepan on medium heat. Simmer until the butter is lightly browned.


Remove butter from heat. Strain into a small bowl and allow to cool. Discard solids.


When cool, beat brown butter and sugar together until thoroughly combined.


Sift together the flour, baking soda, bakng powder and salt.


Whisk eggs together until creamy.


Add vanilla to eggs and whisk until foamy.


Add egg mixture to sugar mixture and stir until thoroughly combined.


Add ¼ cup of the flour mixture to the sugar mixture. Stir until combined. Repeat until all of the flour has been added.


Mix Turbinado sugar and ¼ cup brown sugar together to make a coating.


Remove cookie dough 1 tablespoon at a time. Roll into a ball.


Roll cookie ball in sugar coating mixture.


When covered with coating mixture, place on the parchment paper.


Repeat the process, with 2” between each ball of dough.


Bake for 14-18 minutes or until the cookies start to brown around the edges.  The cookies will be very, very soft.


Remove cookies from oven and allow to cool before removing from the parchment paper.  These cookies become harder and ready for dunking when they are about a day old.


Store in an airtight container.