Brown Sugar Cookies

Ingredients

14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
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


Instructions

1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly 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 butter into hot butter to melt; set aside for 15 minutes.

2. 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 shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

3. Add 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 rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands 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. (Smaller baking sheets can be used, but it will take 3 batches.)

5. 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; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Perfect Chocolate Chip Cookies

Ingredients

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks


Instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.


2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly 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 butter into hot butter until completely melted.


3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.


4. Divide dough into 2-inch balls. Arrange 2 inches apart on prepared baking sheets.


5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 9 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.