Brown Butter Chocolate Chunk Cookies

Ingredients:

• 3/4 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 egg + 1 egg yolk
• 1 tablespoon vanilla extract
• 1 3/4 cup all-purpose flower
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 2 cups Sarris Candies Chocolate Blossoms, chopped

Directions:

1. Preheat your oven to 350º. Line two large baking sheets with parchment paper or silicone baking mats.
2. Brown butter over medium heat. Stir constantly until butter begins to foam and turns golden brown. Remove from heat and allow to cool.
3. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
4. In a large bowl, combine the butter, brown sugar, and granulated sugar. Use an electric mixer to beat until smooth and creamy. Add the egg, egg yolk and vanilla extract to the sugar mixture. Mix well until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chocolate chunks. Be careful not to over mix.
6. Refrigerator cookie dough for at least a half hour. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 9-11 minutes or until the edges are slightly golden and the cookies are set. The center should still be soft.
8. Remove the cookies from the oven and allow them to cool before eating.