Brown Butter Chocolate Chip Cookies

I present you Santa’s new favorite cookie… Brown Butter, EXTRA chocolate, a sprinkle of salt, and for a little extra spice, a dash of bourbon. Honestly, this is the perfect Christmas cookie. And for those that know me well, I am NOT a sweets person and cookies have not always been my specialty but these are honestly the absolute best!

Brown Butter

Browning butter is super easy! Begin by placing the butter in a small saucepan, medium-high heat, for about 3-5 minutes. Make sure to stir constantly until the butter has browned. Pour the brown butter into a heatproof bowl, make sure to scrape all the delicious toasted bits into the bowl as well. You won’t regret it! Place the bowl in the fridge for a couple of hours until room temperature or in the freezer for a much quicker option. The butter should not be liquid. Once the butter is at room temperature, it is ready for baking!

Now lets make some cookies!

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Ingredients

• 8oz Ghirardelli Chocolate Baking Bar Semi-Sweet Chocolate, cut into chunks
• 1 stick butter, unsalted, browned (see notes above)
• 1 1/4 C all purpose flour
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 C brown sugar
• 1/4 C sugar
• 1 tsp vanilla
• 1 Tbsp bourbon (optional)
• 1 egg

DIRECTIONS

1. Preheat oven to 375 and prepare a baking sheet with parchment paper
2. In a bowl, mix your flour, salt, cinnamon and baking soda. Set aside.
3. In your electric mixer, paddle attachment, beat your brown butter and sugars for about 2 minutes
4. Add your vanilla and bourbon if using
5. Add your egg
6. Slowly begin adding your flour mix
7. Remove mixer and hand fold in your chocolate chunks
8. Roll into 3 Tbsp size balls and place on prepared baking sheet
9. Bake 10-12 minutes until golden at the edges but still soft in the middle