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4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
¼ teaspoon ginger, ground
1/4 cup all-purpose flour, spooned and leveled
1/2 cup cashews, finely chopped
2 tablespoons cognac (or brandy flavored extract)
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Drop level teaspoons of the batter onto parchment-lined baking sheets, spacing them 4 inches apart. I use two spoons because the batter is incredibly sticky. Do not underestimate how much the batter will spread; leave plenty of space between spoonfuls.
Bake until golden brown; about 10 minutes. The cookies will continue to cook a little more when you remove the sheet from the oven, but not significantly. If you want that “brown butter-caramel” crunch, let the cookies get golden to dark brown, not merely blonde. Blonder cookies will be chewier and milder.
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If you choose to leave them flat, cool them on the baking sheets until firm, 6-8 minutes, and then transfer the cookies to wire racks to cool completely. (Slather some Nutella between two of these wafers… just saying.)