Step 1 Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
Step 2 Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take 30 to 45 minutes.
Step 3 In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
Step 4 In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and 1 ¾ cups of granulated sugar together until fluffy. Stop and scrape down the sides of the bowl with a spatula, if necessary.
Step 5 Add the eggs and vanilla extract; mix until well combined.
Step 6 Add the dry ingredients and mix on low until just combined.
Step 7 Put the remaining sugar in a small bowl. Form the dough into balls, about 1 ½ tablespoons per cookie. Roll each ball in the sugar until well coated. Place on the prepared baking sheet, about 2-inches apart.
Step 8 Bake for 8 to 10 minutes or until the bottoms are light golden brown and the cookies start to crack. Don’t overbake or the cookies won’t be soft and chewy.
Step 9 Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.
