Brown Butter Pumpkin Chocolate Chip Cookies

• total time: 12 minutes

Ingredients

A warm chewy brown butter pumpkin cookie with semi sweet cookie

½ cup (1 stick / 113 g) unsalted butter, browned

3 tablespoons granulated sugar (40 g)

⅓ cup packed brown sugar (85 g)

1 egg yolk

2 teaspoons vanilla extract

⅓ cup pumpkin purée (90 g)

1 cup all-purpose flour (120 g)

Pinch of salt (about 1/16 teaspoon)

½ teaspoon baking soda

1 teaspoon instant espresso powder

½ teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

½ cup chocolate chips (70 g)

Directions

In a saucepan, add your butter and stir until its bubbly and brown it!

Pour into a big bowl and let it cool.

Preheat oven to 350f.

Pour your pumpkin out and drain it with paper towel. Squeeze out all the water!! Pumpkin puree should have a dry consistency !

In another bowl, whisk together the flour, salt, baking soda, espresso powder, cinnamon, and pumpkin pie spice,

After the butter cools, add in the sugars. Use a hand mixer to mix well.

And in egg yolk, vanilla, pumpkin puree.

Add in the chocolate chip and fold everything together gently!

Bake for 12-13 minutes!