½ cup butter plus 1 T.
Chop the chocolate into chunks and lay in an 8x8 baking dish.
Mix the chocolate and continue baking approx 20-25 mins longer while stirring every 5 minutes. Keep a close on it. Pour onto a cookie sheet lined with parchment paper and spread thin with an offset spatula.
Pop into the freezer 30 mins. Keep frozen until adding it to the dough.
Melt 5 Tablespoons butter in a pan until the butter browns. (5-7 mins) Pour in a heatproof mixing bowl and refrigerate 30 mins until just about solid.
Beat the remaining 4 T. butter with the browned butter.
Add the sugars and beat well.
Add dry ingredients to combine.
Use a bench scrape to add the white chocolate in gently-Fold carefully-it will ribbon into shards.
Use an ice cream scoop to portion cookies and bake on parchment lined cookie sheets at 350 for 8-11 mins. Do not overbake. Let cool and dig in!
Adapted from Cookie Love! Fabulous Book!!!!
I would love to try this with peanut butter “ribboned through”.
I’ve only caramelized white chocolate once before but it looks like it needs to happen again SOON! Fabulous cookies!