Preheat oven to 350 F or 175 C. Line your baking sheet with parchment paper and set aside until needed.

To make brown butter: Melt 1/4 cup  unsalted butter over medium heat. Cook, continuously stirring, until butter is lightly brown, around 2 minutes. Do not burn.

In a large bowl, add brown butter, olive oil, honey, brown sugar and vanilla, stirring well. Whisk in egg and yolk until the mix is creamy.

Stir flour mix into the liquid mix with a spoon, just until combined. Cookie mix will be stiff.

Wrap the cookie mix with plastic wrap and place in the fridge for at least 2 hours. If you want to rush it, place in the freezer for 45 minutes to an hour.

Portion cookie dough into 1 tablespoon size pieces and roll into balls.

Place 1/4 cup of granulated sugar in a bowl and roll the cookie balls in the sugar until coated.

Place sugar-coated cookie balls on prepared baking sheet,leaving about 2 inches apart.

Bake for 7 to 8 minutes or until cookies are starting to brown. Do not over cook. Cookie centers will still be soft.

Cool on the sheets for a few minutes before removing to a wire rack to finish cooking.