Chewy Lemon Cookies with Brown Butter

Instructions:

1. Place butter in a saucepan over medium heat. Melt and continue cooking, whisking constantly, until the butter foams and brown bits form at the bottom. Remove immediately from heat.
2. Stir the lemon zest into the hot browned butter. Let the butter cool for 10 minutes to prevent scrambling the eggs.
3. In a large bowl, whisk the browned butter with the granulated and brown sugars until smooth.
4. Beat in the egg, egg yolk, and vanilla extract on medium speed until the batter looks pale and slightly fluffy.
5. Sift in the flour, baking soda, and salt. Fold gently with a spatula until just a few streaks of flour remain.
6. Fold in the white chocolate chips until evenly distributed.
7. Preheat oven to 350°F (175°C). Scoop rounded portions of dough onto parchment-lined baking sheets, sprinkle with additional granulated sugar, and bake for 12 minutes.