Brown Butter Pumpkin Cookies

Directions

1. BROWN THE BUTTER: In a small saucepan melt the (1 cup) butter on low heat until it begins to foam and smell nutty and fragrant. Stir frequently so it doesn’t burn. Once you see lightly toasted brown bits floating at the bottom, it’s done. Pour into a heat safe bowl to cool.

2. DRY THE PUMPKIN: Place a layer of paper towels on a large mesh strainer over a bowl. Spread the (1) can of pumpkin on the paper towels, then top with a layer of paper towels. Let sit for 5 minutes, then remove the paper towels and repeat once more to absorb as much water as possible.

3. MIX THE DRY INGREDIENTS: In a mixing bowl whisk together the (2 cups) flour, (¾ tsp) baking soda, (1 tsp) pumpkin pie spice, and (½ tsp) salt until well combined.

4. MIX THE WET INGREDIENTS: In a large mixing bowl add the cooled butter and (1-½ cups) sugar, mix until well combined. Whisk in the (2) egg yolks, (1 tsp) vanilla extract, and pumpkin puree until smooth.

5. FINAL MIXING: Add the dry ingredients to the wet ingredients until just combined. Fold in the (1 cup) chocolate chips.

6. CHILL THE DOUGH: Cover the dough to chill in the fridge for at least 30 minutes OR as long as overnight.

7. PREHEAT: the oven to 375ºF, and line a baking sheet with parchment paper.

8. BAKE: Using a cookie scooper, scoop the cookie dough into balls and place them on the baking sheet about 2-3 inches apart. If you’d like, top with extra chocolate chips (I personally think that’s too much chocolate, but my husband likes it, so it’s personal preference) Bake for 9-12 minutes until the edges are golden brown.

9. Cool for 10 minutes then move to a cooling rack to finish cooling, and enjoy!