Brown Butter Bourbon Chocolate Chip Cookies

Ingredients
2 1/4 c. cake flour
1-1/2 c. all-purpose flour
1-1/4 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1-1/4 c. (2-1/2 sticks) unsalted butter, browned
1-1/2 c. brown sugar
3/4 c. granulated sugar
2 tsp. vanilla extract
2 tbsp. bourbon
2 eggs, at room temperature
10 oz. semi-sweet chocolate chips

Directions
First, brown the butter by melting it in a medium saucepan over medium heat, whisking constantly. The butter will begin to bubble and foam and then quickly after, turn a golden brown with amber specks in the butter. Immediately remove from heat and pour browned butter into a small bowl and place in the refrigerator until cool to the touch.

In a large bowl whisk together the cake flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon. Set aside.

When butter is cooled, cream together with the brown sugar and granulated sugar until smooth and creamy. Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition. Finally, mix in the bourbon.

Add the flour mixture to the butter mixture, mixing until just combined. Stir in the chocolate chips.

Refrigerate dough for at least 1 hour or up to 3 days. (You may think you can skip this step. You cannot.)

When the dough has chilled, preheat the oven to 350 degrees. Line a baking sheet with a Silpat baking sheet. Scoop dough into 1 1/2 tablespoon (golfball-sized) balls (I used an ice cream scoop). Bake for 10-12 minutes. Allow to cool a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Makes about 24 large cookies.