assignmentPREPARATION
*For the brown butter bourbon pecan chocolate chunk cookies:**
Melt butter in a large skillet over medium heat. Add in the chopped pecans and cook, stirring occasionally for 4-5 minutes or until lightly toasted. Set aside until needed.
Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes, stirring almost constantly until the butter has browned.
Pour the brown butter into a heat proof bowl, being sure to scrape all of the toasted bits into the bowl as well.
Place the bowl in the refrigerator for 2 hours or until the butter is at room temperature.
You'll know the butter is at room temperature when you press a finger into the top and it make a slight indention. **It should not be liquid at all.**
*For the brown butter bourbon pecan chocolate chunk cookies:**
Preheat oven to 375°. Line 2 large baking sheets with parchment paper; set aside until needed..
Continue this process until all the dough has been rolled. Press a pecan on top of each cookie dough mound, if desired.
Place baking sheets in preheated oven, one at a time and bake for 9-10 minutes, or until golden at the edges, but still soft in the middle. Repeat with all of the cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Line a cutting board or baking sheet with parchment paper.
Combine cream cheese and crushed cookies until well blended.
Place in the freezer for 30 minutes.
Heat chocolate by microwaving for 1 minute stirring and repeating until melted.
Allow the chocolate to harden.
Melt the white chocolate until melted.
*[gingerdoodle Cookies]**
Preheat oven to 350° and line 2 cookie sheets with silicone baking mats or parchment paper. Set aside.
Use a medium sized cookie scoop to scoop one heaping tablespoon of dough. Use your hands to roll the dough into a ball and toss to coat in the cinnamon sugar mixture. Place on cookie sheets, leaving about 2 inches for spreading. Repeat until all dough is used.
Bake for 10 minutes, until edges are just set. Be careful not to over bake. While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon sugar mixture.
Let rest on cookie sheets for a few minutes before transferring to a wire rack to cool completely.