Brown Butter Cookies
1 ½ Cups Unsalted Butter, Cut Into Slices
35 Piece Caramel-Filled Milk Chocolate Kisses (such As Hershey’s Kisses®), Unwrapped
3 Cups All-Purpose Flour
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
¼ Teaspoon Salt
1 ½ Cups Packed Light Brown Sugar
½ Cup White Sugar
2 Large Eggs, At Room Temperature
2 Teaspoons Vanilla Extract
Sea Salt To Taste
Step 1-Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
Step 2-Place unwrapped chocolate kisses in the freezer.
Step 3-Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
Step 4-Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
Step 5-Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Step 6-Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
Step 7-Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
Step 8-Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.