Saffron Chocolate Chip Cookies

1: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

2: Grind the saffron threads using a mortar and pestle until well ground. Add the ground saffron to 1 tablespoon of warm milk and let it infuse for a few minutes.

3: In a pan, melt the butter over medium heat, stirring until it turns a deep amber color (about 5-7 minutes). Remove from heat and stir in the infused saffron mixture. Let cool.

4: In a bowl, whisk together the flour, baking soda, and salt; set aside.

5: In another bowl, combine the cooled brown butter mixture, brown sugar, and granulated sugar. Whisk for 1-2 minutes until a smooth paste forms.

6: Crack in the egg and add the vanilla extract. Mix until combined (about 2-3 minutes).

7: Fold the dry ingredients into the wet batter until just combined; do not overmix. Add the white chocolate chips.

8: Scoop cookies onto the prepared baking sheet, leaving space between each cookie.

9: Bake for 12 minutes or until golden and crispy at the edges and gooey at the center.

10: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. Garnish with edible gold leaf.