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Brown the Butter:
In a saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and develops a nutty aroma. Be careful not to burn it.
Remove from heat, pour into a heatproof bowl, and let it cool to room temperature.
Prepare the Dough:
In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla extract, and mix until fully combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Chill the Dough:
Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight) to make it easier to handle.
Preheat Oven:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Form the Cookies:
Scoop about 1 ½ tablespoons of dough and roll into balls. Roll each ball in granulated sugar and place them on the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.