Ingredients:

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

Instructions:

1. Brown the butter in a small saucepan over medium heat, stirring occasionally. Once the butter turns a teddy bear brown color and smells nutty, remove from heat and refrigerate until solidified.
2. Preheat your oven to 350°F (175°C) and line several baking sheets with parchment paper.
3. Transfer the solidified brown butter to a mixing bowl, scraping all the flavorful particles with it. Using an electric mixer, beat with brown sugar until light and fluffy, about 5 minutes.
4. Reduce speed to low; add eggs, vanilla extract, baking powder, and salt. Gradually add flour until just combined.
5. Pour granulated sugar into a small bowl. Scoop the dough using a 1 1/2-tablespoon scoop, roll into balls, and then roll in sugar to coat.
6. Arrange dough balls two inches apart on prepared sheets and flatten into 1/2-inch disks using the bottom of a glass.
7. Bake for 8-10 minutes until edges are golden but centers appear slightly underbaked.
8. Allow to cool on the baking sheets.

Notes:

• Opt for light brown sugar for a milder sweetness or dark brown sugar for a richer flavor.
• Store cookies in an airtight container at room temperature for up to 2 weeks.

Nutrition
Calories: 144kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 71mg | Potassium: 43mg | Fiber: 0g | Sugar: 8g | Vitamin A: 250IU | Calcium: 19mg | Iron: 0.6mg