In the Fall, I had a lot of time on my hands. I was unemployed and we were living on a very tight budget, so I spent much of time puttering around the internet looking for healthy, affordable meals... and the rest of my time puttering around my kitchen trying to figure out how to make delicious things out of the ingredients we had on hand.

Buried among the dozens of recipes I'd bookmarked over the years (no Pinterest here, just 15 years of bookmarked blog posts), I found it: the cookie recipe that has changed my opinion on all other cookies. I've made them (with and without the optional ingredients) many times and for many people. So far, no complaints.

They take a little planning since they have to chill for an hour before baking, but they are very, very worth it. We have a batch in our freezer now and have been baking them two at a time for dessert each night. It's definitely the highlight of these COVID-19 Shelter in Place days.

Brown Butter Dark Chocolate Pretzel Cookies
adapted from this recipe
yields about 2 dozen large cookies

Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup dark brown sugar, loosely packed
1 tbsp vanilla extract
1/2 cup granulated sugar
1 large egg and 1 large egg yolk
3 tablespoons bourbon (optional)
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3/4 cup dark chocolate chips (any chocolate chips will do, I just prefer dark)
3/4 cup smashed pretzels (optional)
Flaky sea salt for topping (optional)

Instructions:
In a small pan, melt 1 stick (1/2 cup) of butter over medium-high heat. Once the butter is melted and is foaming, swirl it around pretty constantly. Continue to cook and swirl. The foaming will subside and the butter will start to brown, getting flecks throughout it. Cook for about 2 minutes, until it smells fragrant and nutty.

Pour the browned butter into a bowl and let cool. (I typically bring both sticks of butter out of the fridge, brown one and let it cool while the other comes to room temperature, then come back to finish the bake.)

In a large bowl or stand mixer, cream the rest of the butter with the brown sugar until very light and fluffy (3-5 minutes).

Add the vanilla and mix.

Add the granulated sugar and the cooled brown butter and beat until very light and fluffy. (About 3 minutes.) Don't forget to scrape down the sides of the bowl a few times.

Add the egg and egg yolk and mix well.

If you so choose, this would be where you add the bourbon.

Continue to beat until fluffy. (2-3 minutes)

Add the flour, salt and baking soda and beat on low speed until everything comes together, being careful not to over-mix.

Using a spatula, fold in the chocolate and pretzel bits.

Scoop spoonfuls of dough (use a large cookie scoop or ice cream scoop) onto a lined baking sheet. Sprinkle the tops of the dough generously with flaky sea salt.

Let chill in the fridge for at least 1 hour.

From here, I typically divide the dough in two. Half to bake immediately, half to freeze for later. I've had best luck freezing them in a short rubbermaid container so they're touching on the sides, but not stacked.

Bake at 350F.
From the fridge: for 12 minutes
From the freezer: for 13 minutes