Ingredients
1 c. unsalted butter (2 sticks)
1 1/4 c. packed dark brown sugar
1/4 c. granulated sugar
1 large egg
1 large egg yolk
1 tbsp. bourbon
2 tsp. pure vanilla extract
1 3/4 c. all-purpose flour
3/4 tsp. baking soda
1 tsp. kosher salt
8 oz. semisweet chocolate, chopped into small chunks (about 2 cups)
flaky sea salt
Directions
Place the butter in a medium saucepan (preferably with a light-colored interior, so you can monitor the browning) and set over medium-low heat. Melt the butter and cook, swirling occasionally, as it progresses from a lemony-yellow color to golden, then to amber. Once it is amber and you see little flecks of brown on the bottom of the pan (anywhere from 5 to 8 minutes, depending on the pan), immediately remove it from the heat. Pour it into a heat-safe bowl and set in the refrigerator to cool for 15 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, cream the cooled brown butter, brown sugar, and granulated sugar on medium speed for 3 to 4 minutes. (The mixture will lighten in color a bit, but it will not be as fluffy or pale as regular creamed butter.) Scrape down the sides of the bowl, then add the egg, egg yolk, bourbon, and vanilla and beat for 1 to 2 minutes, until the ingredients are thoroughly creamed together.
Scrape down the sides of the bowl again, add the flour, baking soda, and kosher salt, and mix at the lowest speed until just a few streaks of flour remain. Stir in the chocolate chunks until just combined. Using a 2-tablespoon cookie scoop or spoon, portion the dough onto a parchment-lined sheet pan, then place in the freezer for 20 minutes.
While the dough is in the freezer, preheat the oven to 350° and line two sheet pans with parchment paper. Position the oven racks in the upper and lower third of the oven. After 20 minutes, place the cold dough balls on the prepared sheet pans, leaving about 4 inches between each cookie, or about 6 cookies per sheet pan.
Place the sheet pans in the oven and bake for 12 minutes, or until the cookies turn a golden brown color on the edges, rotating the pans halfway through. Remove the cookies from the oven and let cool on the sheet pans for 2 minutes, then transfer to a cooling rack. Sprinkle with flaky salt while still warm. Repeat with the remaining dough.
Colorado Dairy, Wholesale Dairy, Colorado All Natural Dairy, Colorado Wholesale Dairy, Colorado Milk, thanksgiving recipes Recipe Credit: https://www.thepioneerwoman.com/food-cooking/recipes/a40639954/eitan-bernath-bourbon-brown-butter-chocolate-chunk-cookies-recipe/
