Browned Butter-Cinnamon Dulce De Leche Stuffed Chocolate Chip Cookies

Ingredients

• 1 cup butter, diced into pieces, I used 1/2 c salted 1/2 c unsalted
• 2 1/2 cups all-purpose flour
• 2 tsp cornstarch
• 1 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 1 1/4 cups packed light-brown sugar
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2/3 cup milk chocolate chips
• 2/3 cup semi-sweet chocolate chips
• 2/3 cup bittersweet chocolate chips
• 1 cup dulce de leche, homemade or store bought

Directions

1. Brown the butter in a medium saucepan, taking it far enough for a deep, nutty color but stopping before it burns. Take the pan off the heat, transfer the butter to a heatproof storage container, cover it with plastic wrap, and freeze for 30 minutes, or until it has cooled. If you are not in a rush, you can cool it at room temp or in the fridge instead; it will simply need more time. In a mixing bowl, whisk the flour, cornstarch, cinnamon, baking powder, baking soda and salt for 30 seconds, then put the bowl aside. Take the butter out of the freezer and scrape it into the bowl of an electric stand mixer with a rubber spatula so you get every bit. Add the light-brown sugar, granulated sugar and vanilla. Using the paddle attachment, beat on medium-high speed until the mixture looks a little lighter and fluffy, about 4 minutes. Mix in the eggs one at a time, letting each one incorporate before adding the next. Turn the mixer to low, gradually add the dry mixture, and mix only until the dough comes together. If the dough looks dry at this stage, stir in 1 Tbsp of milk or sour cream. Fold in the chocolate chips. Cover the bowl snugly with plastic wrap and chill for 30 minutes – 1 hour.
2. Preheat the oven to 350 degrees. Take the chilled dough from the refrigerator. Portion out about 2 1/2 Tbsp of dough, press it into a thin bowl-like shape, and spoon a heaping tsp of dulce de leche into the middle. Bring the dough up and around the filling, making sure the dulce de leche is completely sealed inside. Arrange the cookies on a baking sheet lined with a Silpat or parchment paper. Continue shaping the rest of the dough, leaving 2 1/2-inches between cookies. Bake at 350 degrees for 10 – 12 minutes. Let the cookies sit on the baking sheet for several minutes, then move them to a wire rack to finish cooling. Store them in an airtight container at room temperature.