Brown Butter Cookies

• Add the butter to a medium sauce pan and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 5-8 minutes.
  1 1/4 cups (280 g) unsalted butter
• Remove the butter from the heat and transfer it to a glass liquid measuring cup. It should measure out to 1 cup (240 ml) but if there's more, remove until you have 1 cup.
• Transfer it to a large bowl, then pop it in the fridge and allow it to cool completely until it is solid but still malleable. While it's cooling in the fridge, stir it with a rubber spatula every 10 minutes to make sure it cools evenly.
• In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, corn starch and salt. Then set aside the flour mixture.
  2 cups (250 g) all purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp cream of tartar, 1 1/2 tsp corn starch, 1/2 tsp salt
• In a large bowl, cream the cooled brown butter and brown sugar together with an electric mixer on high speed for about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
  1 1/4 cups (275 g) light brown sugar
• To the butter mixture, add in the egg yolks, vanilla, molasses and heavy cream and mix for one minute on medium speed until pale and fluffy. Scrape the sides of the bowl as necessary.
  4 egg yolks, at room temperature, 2 tbsp (30 ml) unsulphured molasses, 1 tbsp (15 ml) heavy cream, 1 tbsp (15 ml) vanilla bean paste
• Add the dry ingredients to the wet ingredients. Fold in the flour mixture with a rubber spatula just until combined. Cover the dough with plastic wrap and let it chill in the fridge for 30 minutes. 
• 10 minutes before the dough is done chilling, preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
• Using a 2 tbsp cookie scoop, scoop the dough into balls onto the prepared baking sheets. Bake 6 cookies per baking sheet.

  (You should be able to get 20 cookies out of the dough.)
• Bake the cookies for 9-10 minutes. (9 for chewier cookies, 10 for crispier.)
• When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape. You can also use a large spoon to push the edges back into the center. Either way, using a cookie cutter or spoon will help to make the cookies round and thicker instead of flat. This makes for a chewy cookie with the perfect texture!
• Sprinkle the cookies with flaky sea salt and let them cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!
  flaky sea salt for sprinkling on the cookies