Instructions

For the Brown Butter:

1. Place butter in a medium sauce pan.
2. Bring butter to a boil, reduce heat to medium and stir until butter turns a golden brown color (about 4 minutes).
3. Using a piece of cheesecloth strain butter into a measuring cup (you should end up with 3/4 cup of brown butter).
4. Store in refrigerator until ready to use.

For the Cookies:

1. Preheat oven to 375 degrees.
2. Line 2 cookie sheets with parchment paper.
3. In a medium mixing bowl stir together the flour, baking powder, baking soda and salt.
4. In large mixing bowl beat butter until creamy, add the sugars, vanilla and egg.
5. Mix until combined and creamy.
6. Add the flour mixture to the butter mixture and beat until combined.
7. Cover and refrigerate 1 hour.
8. Using a 1 1/2 tablespoon ice cream scoop add cookie dough in mounds to the prepared cookie sheets.
9. Bake 6 minutes, using the teaspoon measuring spoon make an indention in the center of each cookie.
10. Bake an additional 4 minutes.
11. AS SOON AS COOKIES COME OUT OF THE OVEN USE THE TEASPOON MEASURING SPOON AND INDENT THE COOKIES AGAIN.
12. Cool completely on the counter or on a cooling rack OFF of the hot cookie sheets.

For the Eggnog Fudge:

1. In a large microwave safe bowl add the chocolate chips, condensed milk, butter, nutmeg and cinnamon.
2. Microwave 1 minute, stir and microwave an additional 30 seconds.
3. Stir until creamy.
4. Add a large dollop to the center of each cookie.
5. Garnish with freshly grated nutmeg.

NOTE: For extra fudge line a 8x8 -inch baking dish with foil, spray with non stick cooking spray and pour fudge into prepared pan.

1. Place in refrigerator to harden.