Step 1

Line a baking sheet with parchment paper.

Step 2

In a large skillet, melt the butter over medium heat. Let cook until medium golden brown, 6 to 8 minutes. Transfer the butter to a heatproof bowl and let it cool completely, about 30 minutes.

Step 3

In a large bowl, mix together the flour, baking powder, and salt. Set aside.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, cream the cooled butter with 1 1/3 cups of the sugar until light and fluffy, 2 to 3 minutes. Add the eggs, 1 at a time, followed by the vanilla. Using a rubber spatula, fold in the flour mixture until just combined.

Step 5

Put the remaining 1/4 cup sugar on a shallow plate. Using a 1/3-cup scoop, scoop the dough directly into the sugar. Roll to coat well and place on the prepared baking sheet. Press lightly to flatten the tops. Chill the dough in the refrigerator for 15 minutes.

Step 6

Meanwhile, preheat the oven to 350°F.

Step 7

Arrange the cookie dough mounds on 2 unlined baking sheets, spacing them about 3 inches apart. Bake, rotating the pans halfway through, until the cookies are just set and the edges are lightly golden, 18 to 20 minutes. Allow to cool slightly on the baking sheets, about 5 minutes, before transferring the cookies to wire racks to cool completely.