Milk chocolate dipped brown butter shortbread cookies

Steps:

• Preheat the oven to 325 degrees F and line two large baking sheets with parchment paper.
  
• Start by making the brown butter: In a small saucepan, heat 283g (1 cup + 4 tbsp) of unsalted butter over medium heat for several minutes, swirling to even out the color. 
• The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color. 
• Weigh out 227g (1 cup) of the brown butter in a large bowl. Place in the freezer for about 15 minutes until solid, yet soft. 
• Add the solid, yet soft brown butter to the bowl of a stand mixer fitted with a paddle attachment. 
• While mixing on low speed, add the sifted powdered sugar, vanilla, and salt.
• Add in the flour, and mix until just combined. 
• Divide the dough between large sheets of parchment paper. Shape each into a log about 2” in diameter. Wrap the parchment paper around and roll the dough until it forms a smooth, even log. Tie up the ends, then chill in the fridge for at least one hour or up to a few days. 
• Remove the cookie dough from the parchment paper and slice ¼” thick cookies. Place all the cookies on one baking sheet, then freeze for 15 minutes. 
• Place the frozen cookie dough on the baking sheet about 1” apart and bake for about 12 minutes or until barely golden on the edges. 
• Allow to cool completely on the baking sheet. 

Meanwhile, add the Jivara 40% Milk Chocolate to a medium bowl and place over a saucepan of simmering water. Stir frequently until completely melted and smooth. 

Dip each shortbread cookie in the melted chocolate, top with flaky sea salt, and enjoy! 

Steps:

• Add the Jivara 40% Milk Chocolate to a medium bowl and place over a saucepan of simmering water. Stir frequently until completely melted and smooth. 
• Dip each shortbread cookie in the melted chocolate, top with flaky sea salt, and enjoy!