Emily Laurae

Brown Butter
2 Start by melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color while the butter starts to brown.
3 Swirl the pan occasionally to make sure that the butter is cooking evenly
4 As the butter melts, it will begin to foam, sputter and the coloring will get darker
5 Once the butter has developed a deep golden-brown color, pour into a heatproof glass container. 
Cookies
8 Whisk together your dry ingredients – the flours, baking soda, baking powder, and salt in a bowl and set aside.
9 Whisk together the melted butter, white sugar, and brown sugar until smooth. Then add your room temperature egg, egg yolk, and vanilla whisking again until smooth. 
10 Slowly add the dry ingredients in two separate stages, mixing until your ingredients have fully combined. 
11 Cover the dough and place in the fridge for at least an hour or so until the dough is firm and chilled. In the post above, I lay out a few reasons as to why I would recommend letting the dough chill for 24 hours, but one hour is the minimum time you'll need to chill the melted butter based dough!
12 When ready to bake, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
13 Using a medium large cookie scoop, about three tablespoons, roll your chilled dough into balls. Place your preferred number of cookies onto a baking sheet, and bake for about 11 minutes or until the edges have JUST started to brown, set and the middle of the cookie is still a bit soft. 
14  Remove the baking sheet from the oven and reshape the cookies as desired with a large circular cookie cutter, gently scooting the edges back to a perfectly circular shape. Then, let the cookies sit undisturbed for 3-5 minutes. Finally, transfer to a wire rack and allow to cool.