Chocolate-dipped Brown Butter/Brown Sugar Cookies
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk flour and baking soda together in medium bowl; set aside.
  2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted. Continue cooking, stirring constantly until butter is dark golden brown and has nutty aroma. (You may need to reduce temperature to prevent burning.) Remove skillet from heat and using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
  3. Add brown sugar, vanilla and salt to bowl with butter and mix until fully incorporated. Add egg and yolk and mix until mixture is smooth, about 30 seconds. Let mixture stand 3 minutes, then mix for 30 seconds. Repeat process of resting and mixing 2 more times until mixture is thick, smooth, and shiny. Stir in flour mixture until just combined, about 1 minute.
  4. Scoop out dough onto cookie sheet, spacing 2″ apart, 8 cookies per sheet.
  5. Bake cookies 1 tray at a time until cookies are golden brown and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Remove from oven and allow cookies to cool on baking sheet 10 minutes before transferring to wire rack to cool completely.
Chocolate Dip
  1. Heat chocolate chips and coconut oil in double boiler, stirring occasionally, until completely melted. Dip half of each cookie in chocolate, using spoon to spread evenly and remove excess chocolate. Place on wax paper and refrigerate until chocolate is set. (Note: chocolate will be “tacky” to the touch if left at room temperature, so use wax paper in between layers of cookies when/if stacking)