Coarse Sea salt for sprinkling on completed cookies
Instructions
In a bowl, sift the flour, salt, baking soda, cream of tarter, cinnamon. Mix well and set aside.
To brown the butter, melt the butter in a saucepan on medium high heat, whisking frequently. The butter will first become frothy and brown specks will form along the bottom. you have to watch it carefully as the butter turns from light brown to burnt very quickly. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. Mix until blended and smooth.
Beat in the full egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined. Fold in the english toffee bits.
Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
Preheat oven to 350 F.
Mix ¼ cup sugar and cinnamon in a small bowl.
Take about 2 tbsp of dough and roll into a ball. Flatten the ball and roll each cookie in the mixture. Place cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt.
Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/03/13/browned-butter-snickerdoodles/