Browned Butter Cranberry Chocolate Chip Cookies

Begin by browning the butter. In a medium skillet over medium heat, add butter. The butter will melt, then begin to foam and pop, then turn golden brown. When there are small flecks at the bottom of the pan and the butter begin to smell nutty, remove from the heat and pour into a glass bowl. Put the bowl in the fridge and allow the butter to cool until almost solid again.

Once the butter is close to solidifying (about 30 minutes), add to the bowl of a mixer fitted with a paddle attachment. Add sugars and cream sugars and butter together. Add egg, egg yolk, milk, and vanilla.

In a separate bowl, whisk flour, baking soda, salt, and nutmeg. Add flour mixture to the butter mixture until just combined. If mixture is too dry, add more milk 1 tablespoon at a time until dough reaches desired consistency. Finally, mix in chocolate chips and cranberries. Refrigerate dough for at least 30 minutes.

After 30 minutes, preheat oven to 350ºF and prep a large baking sheet. Scoop dough into balls and place on the baking sheet. Bake for 11 minutes or until golden brown.