Brown Butter Pumpkin Chocolate Chip Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 2 cups semi-sweet chocolate chips
• 1/2 cup chopped dark chocolate (optional)

Instructions

1. 1BROWN THE BUTTER: Melt butter in a saucepan over medium heat, stirring often, until golden brown and nutty. Remove from heat and cool 10 minutes.
2. 2MIX WET: Whisk brown sugar, granulated sugar, and cooled brown butter. Add pumpkin, egg, egg yolk, and vanilla; mix until smooth.
3. 3MIX DRY: In a separate bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. 4COMBINE: Add dry ingredients to wet ingredients and mix just until combined. Fold in chocolate chips and chopped chocolate if using.
5. 5CHILL: Cover dough and chill for 30 minutes. This helps the cookies stay thick and chewy.
6. 6BAKE: Scoop 2-tbsp portions onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12-14 minutes, until edges are set and centers look soft. Cool on the pan 5 minutes, then transfer to a wire rack.