Butterscotch Cookies

I did a lot of cooking while I was home in September and these cookies were one of the things I made. I'm hesitant to post them here because I wasn't a giant fan of them but everyone else who tried them liked them so maybe it was just me. This recipe calls for browned butter, which I had never done before, so I may not have done it right. I also usually prefer soft or chewy cookies and these were very crunchy, which may have had something to do with it. I love butterscotch so I'm going to have to give these another try soon but let me know what you think if you end up making them!

Butterscotch Cookies
via Simply Recipes

Ingredients
Dough
12 tablespoons of unsalted butter, cut into tablespoon sized pieces
1 & 3/4 cup dark brown sugar
1/2 teaspoon salt
1 egg
1 egg yolk
1 tablespoon vanilla extract
1 & 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Sugar Mixture (mix the two together in a medium bowl)
1/4 cup dark brown sugar
2 tablespoons regular sugar

Kosher salt for sprinkling (NOT table salt)*

Directions
1.   Preheat oven to 375 degrees and prepare two baking sheets - either with cooking spray or with parchment paper.
2.  Sift together the flour, baking soda, and baking powder.
3.  Place 10 tablespoons of butter in a skillet over medium heat. Heat the butter until it starts to foam a little and then stops. The butter will then start to turn a golden brown color and small a little nutty. Once this happens, take the butter off the heat and stir in the remaining 2 tablespoons.**
4.  Pour the browned butter into the bowl of your mixture (or into a bowl to use your hand mixer) and mix in the brown sugar and salt. Next mix in egg, egg yolk, and vanilla - scraping down the sides of the bowl in between. Add the flour mixture a little bit at the time until it's fully combined with the wet mixture. Your dough is going to be pretty thick.
5.  Using a 1/2 tablespoon measurer (or whatever size you want, just as long as they are all relatively uniform), scoop the dough and form into a ball with your hands. Dredge in the sugar mixture before placing on your cookie sheet. I used a fork dipped in sugar to flatten down the tops of the cookies. You can place these guys pretty close together because they are going to spread much - maybe an inch or two between them would be good.
6.  Bake for 10-12 minutes until the edges brown, but keep an eye on them so they don't over cook. Let them cool for a few minutes on the cookie sheet before transferring to a wire rack to finish cooling. Sprinkle with your kosher salt while still warm so it will stick. Enjoy!


*Don't use table salt for this because it's way too fine. These cookies are hands down better with kosher salt (which - I know - it's weird, but these were hands down better with the salt than without the salt) but don't substitute table salt. Just leave it off if you don't have kosher or sea salt or something similar that has large crystals.
**You may want to take a look at Elise's tutorial on how to brown butter if you've never done it before.