Brisket Chocolate Chip Cookies

Cream 2 sticks butter, ¾ cup brown sugar, and granulated sugar in a large mixing bowl with a hand mixer on medium speed, periodically scraping down the side of the bowl, until smooth, light, and fluffy, about 3 minutes. (Alternatively, use a stand mixer.)

Beat in bourbon, followed by eggs, one by one.

Sift flour, baking powder, and salt over the butter mixture; fold in with a spatula to combine. Fold in chocolate chips and 1¾ cups brisket.

Cover dough with plastic wrap and refrigerate until firm but still pliable, at least 4 hours or overnight.

Preheat oven to 375°F. Line baking sheets with parchment or silicone baking mats.

Divide dough into 20 equal-size balls, about 2 ounces each. Arrange dough balls on prepared baking sheets spaced 3-inches apart; gently flatten dough balls with the palm of your hand.

Bake cookies, rotating pans halfway through, until dough has spread and tops are browned, about 14 minutes.

Meanwhile, melt 2 Tbsp. butter in a saucepan over medium-high heat. Stir in 2 Tbsp. brown sugar and heat until bubbling. Stir in remaining ¾ cup chopped brisket and cook until sugar mixture thickens and coats the meat, 2 minutes. Set aside to cool slightly.

Remove cookies from oven and immediately place a spoonful of sugar-coated brisket in the center of each cookie; let cool to room temperature. Use a thin-bladed metal spatula to loosen cookies from the parchment and serve.