ISO cookie recipe that used browned butter and ???? (473 views)

I have this recipe but saved it with Cook's Illustrated as the source, however, I have a comment on the bottom from Amy...not sure if it came from the CLBB...I made it for my mom once and she really liked it...

Brown Sugar Cookies
Cook's Illustrated
Makes 2 dozen

14 T (1 3/4 sticks) unsalted butter
1/4 C granulated sugar
2 C packed dark brown sugar
2 C plus 2 T (10.5 oz) all-purpose flour
1/2 t baking soda
1/4 t baking powder
1 large egg
1 large egg yolk
1 T vanilla extract

1. Heat 10 tablespoons butter in 10-inch (NOT nonstick) skillet over medium high heat until melted, about 2 min. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 min. Remove skillet from heat and transfer browned butter to large heatproof bowl. (I used bowl from my KA mixer). Stir remaining 4 T butter into hot butter to melt; set aside for 15 minutes.

2. Adjust oven rack to middle position and heat to 350. Line 2 large baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated and 1/4 cup packed brown sugar, rubbing between fingers until well combined, set aside. Whisk flour, baking soda and baking powder together and set aside.

3. Add remaining 1 3/4 cups packed brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. (This is where I went to the KA) Scrape down sides of bowl; add egg, egg yolk and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir by hand to ensure no flour pockets or soda lumps remain!

4. Divide dough into 24 portions, each about 2 T, rolling between hands into balls about 1 1/2" in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing about 2 inches apart.

5. Bake one sheet at a time, until cookies are browned and still puffy and ges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone) 12-14 minutes, rotating baking sheet halfway through baking. do not over bake.

6. Cool cookies on baking sheet 5 minutes; transfer to wire rack and cool to room temp.

Amy's notes:
I got closer to 3 dozen (ie 34 cookies) than 2 dozen. They would be enormous if you only made 2 dozen. I used the convection feature on my oven and they were done at 11 minutes; no rotating pan.