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Preheat oven to 350 degrees (175 C). Line 2 baking trays with baking paper (parchment paper).
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In a bowl, combine all-purpose flour, cake flour, baking powder and baking soda. Set aside.
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Put brown butter into another large bowl. Add oil, honey, brown sugar, salt, vanilla and lemon juice and stir until combined. Add egg and yolk and continue whisking (with a hand whisk, no mixer needed) until mixture is smooth. Let the mixture stand for 10 minutes at this point in order to allow sugar to dissolve.
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Using a spoon or spatula, stir in flour mixture until just combined, but do not overmix. Cover and refrigerate for about 2 hours.
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Take 1 tablespoon of dough at a time and roll into balls. If you like, you can roll dough balls in a combination of brown and granulated sugar to give it a crust. Place dough balls 2 inches apart on lined baking sheets. Press lightly to flatten to get 2 inches (5 cm) wide cookies.
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Bake 1 sheet at a time on the middle rack, until cookies are puffy and slightly brown, about 8 to 10 minutes (depending on your oven). Remove cookies from the oven, gently press down with the bottom of a glass. Place them back into the oven for 2 more minutes. Cookie centers should still be soft. Cool the cookies on the sheets for at least 5 minutes.