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First, brown the butter by melting it in a medium saucepan over
medium heat, whisking constantly. The butter will begin to bubble
and foam and then quickly after, turn a golden brown with amber
specks in the butter (for more information on browning butter click
here). Immediately remove from heat and pour browned butter into
a small bowl and place in the refrigerator until cool to the touch.
In a large bowl whisk together the cake flour, all-purpose flour,
baking soda, baking powder, salt, and cinnamon. Set aside.
When butter is cooled, cream together with the brown sugar and
granulated sugar until smooth and creamy. Mix in the vanilla
extract, then add the eggs one at a time, beating well after each
addition. Finally, mix in the bourbon. Because do it.
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Add the flour mixture to the butter mixture, mixing until just
combined. Stir in the chocolate chips.
Refrigerate dough for at least 1 hour or up to 3 days. Don't skip this
step! Because we're browning the butter (turning it into a liquid)
instead of creaming it, it's necessary to chill the dough to prevent
the cookies from spreading and baking up flat, thin, and crispy.
Chilling is mandatory if you want thick, chewy chocolate chip
cookies. (I actually chilled this dough for 3 days because real life
was happening. They baked up perfectly.)
When the dough has chilled, preheat the oven to 350 degrees. Line
a baking sheet with a Silpat baking sheet. Scoop dough into 1 1/2
tablespoon (golfball-sized) balls (I used an ice cream scoop). Bake
for 10-12 minutes. Allow to cool a few minutes on the baking sheet
before transferring to a wire rack to cool completely.
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