1-First, slice and melt 1 cup (226 grams) of unsalted butter in a light-colored skillet over medium heat, whisking occasionally until it turns browned and fragrant. Pour the browned butter into a bowl and let it cool for about 5 minutes to keep it liquid but not hot.

2-Next, in a separate bowl, whisk together 2 cups plus 2 tablespoons (265 grams) of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.

3-Then, using a mixer, beat the 3/4 cup (150 grams) granulated sugar and 3/4 cup (150 grams) packed light brown sugar into the cooled browned butter until fully mixed. Add 1 large egg at room temperature and 2 teaspoons pure vanilla extract, mixing well to create a smooth blend.

4-Gradually add the dry ingredients to the wet mixture, beating on low to high speed until everything combines into a thick and slightly greasy dough. Immediately roll the dough into balls about 1 tablespoon in size, and if you like, dip the tops in sprinkles or nonpareils.

5-Arrange the dough balls close together on a lined baking sheet or plate, cover loosely, and chill in the refrigerator for at least 30 minutes to firm up. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.

6-Space the dough balls about 3 inches apart on the baking sheets and bake for 12 to 13 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The preparation takes about 45 minutes, with a bake time of around 13 minutes, for a total of nearly 1 hour.