1-Getting started with this recipe: First, prepare your ingredients and kitchen tools by ensuring items like butter are at room temperature for easier handling. Brown the butter by melting 1/2 cup of unsalted butter (113g) in a light-colored pan over medium heat while stirring continuously until it turns golden brown with a nutty aroma, about 5-6 minutes.

2-Cooling the browned butter: Immediately transfer the browned butter to a heatproof bowl and cool it in the fridge for 45 minutes or until solid at room temperature. Once cooled, cream the brown butter with 1/2 cup granulated sugar (100g) and 1/4 cup packed light brown sugar (50g) using an electric mixer for 2 minutes until lighter in color.

3-Mixing ingredients: Next, add 1 large egg (56g) and 1 teaspoon vanilla extract or vanilla bean paste (5g); mix on medium speed until combined, scraping the bowl as needed. Then, mix in 1 cup all-purpose flour (125g), 1/2 teaspoon baking soda (3g), and 1/2 teaspoon fine salt (3g) on low speed until just combined the dough should be sticky. Scoop approximately 2 tablespoon-sized dough balls onto a parchment-lined dish, about 12 balls, and chill in the fridge for at least one hour or overnight to develop flavor.

4-Baking the cookies: Preheat the oven to 350°F (175°C) and line two large baking pans with parchment paper or silicone mats. Roll the chilled dough balls in sanding or granulated sugar until fully coated, then place them on the baking pans 3 inches apart with 6 on each pan. Bake one pan at a time for 11-13 minutes or until edges just begin to brown, and let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.