Brown Butter Shortbread

Ingredients

1 1/2 cups butter
1/2 cup light brown sugar
1/2 teaspoon kosher salt
2 teaspoons vanilla
3 cups flour
1 cup semi-sweet chocolate chips
optional – flaked sea salt and/or turbinado sugar for garnish

Directions

In a medium saucepan on medium-low heat, melt the butter and bring it to a boil. Swirling the pot consistently continue to boil the butter until the milk solids begin to brown and the butter turns an amber color. Allow the butter to cool completely and becomes solid again. You can allow the butter to do this all at room temperature, or you can chill the butter in the refrigerator to firm it up quickly, but you will need to bring it back to room temperature before continuing.

Preheat the oven to 325°. Coat a 10- inch springform pan with nonstick spray. Cut a parchment paper round to fit in the bottom of the pan. Place the round in the sprayed pan and spray again. Set aside.

Once the butter is solid, at room temperature place in the bowl of your stand mixer fitted with the paddle attachment. Add the brown sugar and mix for 2 minutes on medium speed until pale in color.

Add in the salt and vanilla and mix until smooth.