1 (12 oz) bag Choc-au-Lait vanilla milk chips (by Ghirardelli)
2 T raw sugar
Melt half of the butter in a small skillet over medium-high heat. Whisk continuously until the butter begins to brown and smell nutty, about 2 - 3 minutes. Remove from heat and let cool for 10 minutes.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a medium bowl, add the flour, baking soda, cinnamon, allspice, nutmeg, cardamom and salt. Whisk to combine.
In the bowl of a standing mixer, add the room temperature butter, the browned butter, dark brown sugar and caster sugar. Beat at medium speed until smooth and creamy.
Reduce mixer speed to low and add the apple butter, egg and vanilla bean paste. Continue mixing until combined, scraping down the sides as needed.
Slowly add the flour mixture, mixing until just incorporated.
Remove from the standing mixer and fold in the choc-au-lait chips by hand.
Using an ice cream scoop, place cookie dough balls about two inches apart on the parchment lined baking sheet. Sprinkle with raw sugar.
Bake for 7 minutes. Remove from oven and bang the baking sheet on the counter 4 - 5 times to flatten the cookies a bit.
Return to the oven and bake 5 minutes more. Remove from the oven and cool on the baking sheet. Repeat using the second baking sheet while the first batch cools.
Enjoy these decadent cookies while they are still warm!