- ¾ cup unsalted butter (1.5 sticks)
- ½ cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 13/4 cup all-purpose flour
- 1 teaspoon baking soda
- Coarse-flake sea salt for sprinkling
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or a Silpat mat.
In a saucepan over medium heat, melt the butter until it starts to brown. (The butter will start to foam up, back off on the foam a bit, then foam up a lot. Just keep cooking and stirring. After about 10 minutes the foam will start to subside. You’ll still have a bit of foam, but you’ll at least be able to see what color the butter is. It should be browned and you will be able to smell the nuttiness of the butter. At this point remove from the heat.)
Pour the browned butter into a medium bowl and stir in the brown sugar and vanilla. Let cool for 10 minutes.
In a small bowl, whisk the flour and baking powder together. With a spoon, stir the flour mixture into the butter mixture until combined and uniform in color.
Drop dough by tablespoonfuls onto the cookie sheet. Lightly press it into the top of the cookies and sprinkle with sea salt. Bake for 12 minutes.