I started with the dough from America's Test Kitchen and revised it slightly. I like this batter because it holds together really well and doesn't need to be rolled and refrigerated to keep its shape.
1 stick +3 tbsps of butter
1/2 cup of sugar
3/4 cup brown sugar (I used dark)
1 tsp salt
1 tsp vanilla
1 egg yolk
1/2 tsp baking soda
1 1/2 cup flour
3/4 cup dried cherries
2 tbsp sherry (you can use water instead, if you don't like to party)
1 1/2 cup dark chocolate chunks
1/2 of 8 oz brick of cream cheese
Step 1: Boil the Butter then Slide in Sugar
Take the stick of butter and simmer it on the stove until golden brown.
Sounds easy right? Well, I've screwed this up before.
I have overheated it (even though I had watched it), and got this burned precipitate at the bottom. On another of my attempts I undercooked it, which I figure is tastier than burning (though not ideal). This last time, I figured out that if I take a spatula once it's bubbling and swish the butter around somewhat vigorously the milk solids (foamy gunk at the top) will mix in well and it actually does take a golden color. If you get one of the other results though don't worry about it. This cookie dough is pretty invincible. If you get the burned milk solids don't stress about not putting any in the batter (just don't dump the whole thing in). I've made cookies where some got in and it wasn't noticeable.
Add your liquid gold butter to your mixing bowl and mix with the remaining butter (3 tbsps) until melted. My house is cold, I had to put it in the warm pan then add it to mix, but it worked just fine. Add in both sugars, the salt and vanilla to the mixing bowl with the butter. Whisk these ingredients together until they are smooth (mine was a little lumpy, but like I said, invincible).