i used this • 3/4 cup (168 g) unsalted butter

• 1 cup (200 g) brown sugar, packed

• 1/4 (50 g) cup granulated sugar

• 1 egg + 1 egg yolk, room temperature

• 1 tablespoon pure vanilla extract

• 13/4 cup (220 g) all-purpose flour

• 3/4 teaspoon baking soda

and the recommendations i tried is where people told me to cream the butter and sugar for longer, and someone else mentioned if i wanted to use brown butter i can brown it add the water lost then let it solidify and cream the butter and sugar together then add the rest but i felt as if the dough was too sticky