Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
Place the butter in a medium, high sided pot. Bring up to heat over medium and cook until the butter has melted, it smells nutty and you see dark brown flecks on the bottom of the pot. About 10 minutes total. Remove from heat and let cool slightly.
In a stand mixer fitted with a paddle attachment mix the cooled browned butter with both sugars. It won’t cream together but you want the sugar to melt into the butter, should take 2-3 minutes. Next add in the eggs, one at a time and mix thoroughly followed by the vanilla bean seeds and extract. Make sure to scrape down the sides every so often.
In a small bowl combine the flour, baking powder, baking soda and salt. Add to the butter mixture and combine until you no longer see any flour. Let mixture sit for 10 minutes.
Using a medium sized ice cream scoop or large spoon, drop the cookies onto the cookie sheet. Do not press down.
Bake for 8-9 minutes until golden brown around the edges and bottom and the top is set. Remove and let cool on a cooling rack. Continue with remaining dough. Will keep in an airtight container for 3-4 days.
Recipe Courtesy of Megan Mitchell