In a medium skillet over medium heat, melt the unsalted butter and cook until it turns a rich amber color and emits a nutty aroma, about 5-7 minutes. Stir frequently to prevent burning.

In a spacious mixing bowl, combine the granulated sugar, brown sugar, and the browned butter. Stir until well blended.

Crack the egg and add the vanilla extract. Mix everything together until smooth and fully incorporated.

In a separate bowl, whisk together 2 cups of all-purpose flour, baking soda, and salt.

Gradually add the dry mixture into the wet ingredients, mixing just until combined.

If the dough feels too sticky, stir in the additional 2 tablespoons of flour until you reach a moldable consistency.

Using a cookie scoop or spoon, drop dough onto a lined baking sheet, spacing them about 2 inches apart. Top with sprinkles and nonpareils.

Bake in a preheated oven at 350°F for about 13 minutes or until the edges are set and the tops are lightly golden.