Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take 30 to 45 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and 1 3/4 cups of granulated sugar together until fluffy. Stop and scrape down the sides of the bowl with a spatula, if necessary.

Add the eggs and vanilla extract; mix until well combined.

Add the dry ingredients and mix on low until just combined.

Put the remaining sugar in a small bowl. Form the dough into balls, about 1 1/2 tablespoons per cookie. Roll each ball in the sugar until well coated. Place on the prepared baking sheet, about 2-inches apart.

Bake for 8 to 10 minutes or until the bottoms are light golden brown and the cookies start to crack. Don’t over bake or the cookies won’t be soft and chewy.

Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.