3¾ cups flour 1¼ tsps. baking soda 1½ tsps. baking powder ¼ tsp. salt 1 tsp. cinnamon ½ cinnamon stick 1¼ cup unsalted butter, browned 1½ cups brown sugar ¾ cup granulated sugar 2 tsps. pure vanilla extract ½ cup Fireball Whiskey 2 eggs 2 cups semi-sweet chocolate chips 24 chocolate melts (I used Ghirardelli dark) Melt butter in medium light colored skillet. A light color is better so you can see the color of the butter and using a skillet will make it brown more evenly. As it boils, it will begin to foam. This is normal. Stir occasionally as it cooks. Once you see a slightly golden color, pay close attention because they’ll begin to brown quickly. It goes from browned to burnt very quickly. As it browns, it will begin to give off a nutty aroma and the foam will dissipate. When it reaches a deep golden color, remove from heat and add cinnamon stick. Refrigerate to cool, but remove before it starts to congeal. In large bowl whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside. When butter is cooled, cream together with sugars until smooth and creamy. Mix in vanilla. Add eggs and beat well. Mix in whiskey. Add flour mixture to butter mixture, mixing until just combined. Stir in chocolate chips. Form dough into balls around chocolate melt. I stuck the melt inside dough while still in cookie scoop. Lay dough balls on cookie sheet lined with parchment paper and refrigerate dough for at least 1 hour. Preheat oven to 350°F. Bake for 10-12 minutes. Cool cookies for 5 minutes on baking sheet, then carefully transfer cookies to a separate cooling rack to cool completely.