After the jam has been placed in the freezer, start the brown butter. In a large saucepan over medium high heat, add the butter. Stir until melted, then reduce heat to Medium to continue stirring until butter has browned, about 3-4 minutes. The butter will have brown specks at the bottom and smell nutty. Remove from heat and pour into a heat-safe bowl to cool on the counter for 30 minutes.
Preheat oven to 350F. Line 1-2 large baking pans with parchment paper.
In a separate bowl, mix the flour, cornstarch, baking soda, and salt together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the granulated cane sugar, light brown sugar, egg, and egg yolk. Beat 1-2 minutes, until frothy.
Add the cooled browned butter, vanilla, and water. Beat until silky ribbons, about 2-3 minutes.
Add the flour mixture. Fold together just until well-combined.
Reserve a few jam dollops for topping. Fold in half of the frozen jam dollops, then add the remaining half to fold in just until combined. It’s okay to have chunks throughout!
Using a large ice cream scooper (about ⅓ cup cookie dough), scoop each individual cookie dough ball. Distribute the cookie dough balls 3-4″ apart on the prepared baking pans.
Swirl the semi-thawed jam dollops that were set aside.
Bake for 10 minutes, remove the baking pan to gently bang on the stovetop three times, then bake another 4-5 minutes, until centers are just set and edges are beginning to turn golden. Let cool on the pan 10 minutes.
Enjoy with BUBBL’R pitaya berry nect’r for a complementary refreshment!
