Brown Butter White Chocolate-Chocolate Chunk Cookie Dough

1. Place the butter in a small skillet over medium-low heat. Cook, whisking occasionally, until the butter has melted completely and starts to bubble. Continue to cook while whisking more frequently until the butter turns a rich golden-hazel color with brown specks forming on the bottom of the pan. Remove from heat immediately and transfer to a small, freezer-safe bowl. Cool in freezer until firm but not solid.
2. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter and brown sugar until well-combined and slightly lighter in color.
3. Add cream and vanilla extract and beat in until smooth. Add the flour and salt and mix in on lowest speed just until mostly incorporated. Finish folding in with a spatula just until evenly combined. Fold in the chopped chocolate.
4. Line a plate or tray with parchment paper. Divide dough into about 13 equal portions (I made each 1 1/4 ounces) and roll into balls. Spread out on parchment and chill in refrigerator until firm.

For Dipping

1. Place chocolate in a microwave-safe bowl (preferably one more tall and narrow) and microwave at 50% power for one minute. Stir and continue to microwave at full power for 15-30 second intervals, stirring in between, until about 3/4 of the chocolate has melted. Stir until smooth. Allow to cool to 96º-98ºF before using.
2. One by one, dip each cookie dough ball into chocolate, turning to coat completely, and use a spoon or fork to lift out of chocolate. Tap off excess chocolate before carefully sliding back onto parchment to set. Repeat with remaining cookie dough balls. Once all have been dipped and set, use a knife to trim off any excess chocolate that may have pooled around the bottoms of the truffles.

For Drizzling

1. Place bottle of drizzle and design chocolate in a zip-top bag. Squeeze air out of bag and close tightly. Place in a pot filled with hot tap water and allow to sit until chocolate has completely melted, shaking bottle inside bag occasionally to encourage melting. Once chocolate has fully melted, remove bottle from bag and shake well.
2. Drizzle white chocolate over truffles and allow to set. Again, any excess can be trimmed or snapped off.
3. Store truffles in an airtight container in the refrigerator.