Not your ordinary sugar cookie, this recipe for Browned Butter Brown Sugar Cookies takes the simple cookie to new levels. Browned butter provides a richer, nutty flavor while brown sugar adds a caramel note. I used a large scoop to make them extra-large and uniform.
In a saucepan, melt butter over medium-high heat. Whisk constantly until butter starts to brown, about 4 minutes. When browned remove from heat and allow to cool.
In the bowl of your electric mixer, whisk butter and brown sugar.
Stir in egg and vanilla.
In another bowl, combine flour, soda, salt, and cornstarch. Stir to combine.
Turn mixer to low and slowly add the flour mixture to the butter, sugar, and egg mixture. Mix until ingredients are mixed well.
Chill dough for 1 hour. You can chill up to 48 hours. Or freeze up to 1 month. (See instructions above for thawing.)
Preheat oven to 350°F. Sit dough on the counter for 10 minutes before scooping and baking.
I used a 4 tablespoon, spring-release scoop for uniformly measure the dough. I baked them for 14 minutes to get perfectly crunchy edges and soft centers. They will cook quicker if you're making smaller cookies. I recommend you Calibrate your Oven at least once a year to ensure it's baking at the correct temperature.