Kettle Corn Cookies

7 ounces unsalted butter
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1-3/4 cup packed brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tbsp vanilla extract
3 cups kettle corn, coarsely crushed
(I made my own kettle corn rahter then use store bought)


Preheat the oven to 350* Fahrenheit.
Place 5 ounces of the butter in a small saucepan over medium heat. Cook it, stirring occasionally, until it turns a medium-amber color. This should take about 6-8 minutes. Watch it carefully toward the end, so that it doesn’t burn. Once browned, remove it from the heat and add the remaining 2 ounces of butter, stirring it in so that it melts and cools the browned butter.
Whisk together the flour, baking soda, baking powder, and salt in a small bowl.
Combine the melted browned butter and brown sugar in the bowl of a large mixer and mix it on medium-high speed for several minutes, until the brown sugar is moistened. Scrape down the sides and bottom of the bowl and add the egg, egg yolk, and vanilla extract. Mix on medium speed until the egg is completely incorporated.
With the mixer on low, slowly add the flour mixture until it is almost completely incorporated. Stop the mixer and stir in the crushed kettle corn by hand. Scoop small 1-inch balls of dough onto baking sheets lined with parchment paper.
Bake the cookies for 9-11 minutes, until they’re golden around the edges and just set in the center. Don’t overcook, otherwise the cookies will be crispy instead of chewy.
Let the cookies cool completely on a wire cooking rack. Store Kettle Corn Cookies in an airtight container at room temperature for up to two weeks.