Molasses Crinkle Cookies

Start by browning the butter. You'll take ¾ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and put back in the fridge to solidify again. You will want it to become a soft solid again to start the cookie dough. This should take about an hour.
Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add molasses, egg and vanilla and mix again.
Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Scoop the dough into large balls, I like to use ¼ cup cookie scoop for these. Place in the fridge to chill for at least 2-24 hours.
Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
Roll chilled cookie balls in granulated sugar first, followed by powdered sugar. Place 6-8 cookie dough balls on your lined baking sheet. Bake the cookies for 11-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.