In a medium sauce pot, add butter cut into large cubes. 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 until smooth.
Add eggs and yolks one at at time. Mixing until each egg is combined before adding the next. Mix in vanilla extract.
In a medium bowl, whisk together flour, baking soda, and salt. Add to mixing bowl in three additions, mixing on low speed until fully incorporated.
Using a cookie scoop/ice cream scoop, portion out cookie dough. Place scooped dough on a parchment lined baking sheet. Cover with plastic wrap. It is okay to place balls of dough right next to each other. Freeze or chill dough in fridge until firm.
Preheat oven to 325° F.
In a small bowl, combine remaining granulated sugar and ground cinnamon.
Remove cookie balls from fridge and roll in cinnamon-sugar mixture. Place on parchment lined baking sheet, leaving about 2 inch between cookie balls to allow cookies enough space to spread.
Bake for 15-18 minutes, rotate pan halfway thru baking. Bake until the cookies have spread out and the edges of the cookies are golden brown. Let cool in pan for 10-15 minutes to allow cookie to firm up. Transfer cookies to wire rack to cool completely. Roll cooled cookies in cinnamon-sugar mixture once again.