12 T butter (170 grams) unsalted butter, melted and browned
¾ cup (180 grams) white sugar
¼ cup (45 grams) firmly packed light brown sugar
2 tsp vanilla extract
1 teaspoon Diamond Crystal kosher salt
¾ teaspoon baking soda
1/4 teaspoon baking powder
2 large eggs, straight from the fridge
2 ½ cups (300 grams) all-purpose flour, spooned and leveled
Instructions
Preheat your oven to 350°F.
Melt butter over stovetop for 10 minutes, stirring occasionally to avoid burning but waiting for it to brown.
Cream butter, vanilla extract, and sugars together in your mixing bowl for 3 minutes.
Stop the mixer and add salt, baking powder, and baking soda as well as half of your eggs, and flour. Mix for about 45 seconds on medium speed before stopping the mixer to add the remaining egg and flour, beating again for 30 seconds.
Scoop small (about ⅔ the size of a golf ball) round portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 14-15 minutes. Transfer them to cooling racks after they’ve sat on the baking sheets 5 or so minutes outside of the oven and are firm enough to handle.