- Slowly brown butter in a small saucepan over medium heat. Add an ice cube and melt in to quickly begin cooling process. Place in refrigerator to congeal.
- In a mixing bowl, stir together flour, baking soda, salt, cayenne, and black pepper. Add all chips and nuts and stir to combine.
- Place sugar, eggs and vanilla in stand mixer with whip attachment, and whip on medium speed until eggs are light yellow and ribbon-like, about five minutes.
- Turn mixer to low and add brown butter and brown sugar. Slowly incorporate flour mix. Do not overmix.
- Place in refrigerator and let rest overnight.
- Preheat oven to 325 degrees (or 375 degrees for crunchier cookies).
- Line a cookie sheet with parchment paper. Scoop large, two-ounce balls of dough onto cookie sheet and flatten to just over ¼-inch thick. Bake 10 minutes and cool for cookies that are firm on the outside and soft on the inside.
- Before serving, place a caramel-filled Easter egg on top of each cookie and warm in a preheated 325 degree oven. Serve for guests to crack the egg and eat cookie with melted, decadent caramel oozing on top. Deb calls this ‘breaking Lent.’