Ingredients:

• 3 cups all-purpose flour, sifted
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups unsalted butter (3 sticks)
• 1 1/4 cups packed brown sugar (light or dark)
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/4 cup granulated sugar (for rolling)

Instructions:

1. Brown the Butter:
   In a small saucepan, melt the butter over medium heat. Stir occasionally, keeping an eye on it. Once the butter particles at the bottom of the pan turn a dark golden brown and the butter itself becomes light brown with a nutty aroma (but not burnt), remove the pan from heat. Let the butter cool and then refrigerate until it solidifies again.
2. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line several baking sheets with parchment paper.
3. Mix the Cookie Dough:
   Scrape the cooled brown butter into the bowl of a stand mixer. Be sure to include all the dark butter particles, as they add a lot of flavor. Add the brown sugar and beat on high speed until the mixture is light and fluffy, about 5 minutes. Don’t worry if there are a few chunks of brown sugar.
4. Add Wet Ingredients:
   Scrape the sides of the bowl, then beat in the eggs, vanilla extract, baking powder, and salt. Mix until everything is well combined.
5. Add the Flour:
   Gradually add the sifted flour to the mixture, mixing until the dough is smooth.
6. Shape the Cookies:
   Pour the granulated sugar into a small bowl. Use a 1 1/2-tablespoon cookie scoop to portion out the dough. Roll each scoop into a ball and then roll the dough balls in the granulated sugar to coat them.
7. Prepare for Baking:
   Place the dough balls about 2 inches apart on the prepared baking sheets. Gently flatten each ball into a 1/2-inch thick disk using the bottom of a drinking glass.
8. Bake:
   Bake for 8-10 minutes, until the edges are golden and the centers are slightly under-baked. Allow the cookies to cool on the baking sheets.

Notes:

• Light or Dark Brown Sugar?
  The cookies in the photos are made with light brown sugar, but you can also use dark brown sugar for a richer flavor. It’s up to you!
• Storage:
  Store the cookies in an airtight container at room temperature for up to 2 weeks.

Nutrition