Dough:

• Add butter to a heavy bottomed, medium sauce. Melt butter over medium heat. Once butter is melted, continue to cook over medium-low heat until butter has browned and is fragrant (it should smell nutty). The melted butter will foam up quite a bit. Carefully watch the butter after this point. Cook the butter until you smell the nutty aroma. When the butter has browned, you will see specks of brown bites at the bottom of the pan. Be careful because the butter quickly burns and blackens. Remove from heat and pour into another container to cool to room temperature.
• Once brown butter has cooled to room temperature, transfer to the bowl of a stand mixer fitted with a paddle attachment. Add brown sugar and granulated sugar. Mix together until creamy and smooth.
• Add eggs and yolks one at at time. Mix until each egg is combined before adding the next. Scrape down sides of bowl as needed. Mix in vanilla extract.
• In a medium bowl, whisk together flour, baking soda, and salt. Add to mixing bowl in three addition additions, mixing on low speed until fully incorporated.
• Use a cookie scoop to portion out dough. Place scooped dough onto a parchment lined baking sheet. Cover with plastic wrap. It is okay to place balls right next to each other. Freeze or chill dough until firm.
• Preheat oven to 325° F.
• Coating: In a small bowl, remaining granulated sugar and ground cinnamon.
• Remove cookies from fridge and roll in coating mixture. Place on parchment lined baking sheet, leaving about 2-inches in between cookies to allow dough to spread.
• Bake for 15-18 minutes, rotating pan halfway through baking. Cool in pan for 5 minutes to firm up slightly. Transfer to wire rack to cool completely.
• Roll cooled cookies in cinnamon-sugar mixture once again be serving.