Pumpkin Chocolate Chip Cookies

In a saucepan over medium heat, melt down the butter. Occasionally stir as it goes from melted to loud and bubbling.

Keep a close eye on it once it goes from loud and bubbling to quiet and foaming. Stir continuously until it turns a light amber color and gives off a nutty aroma.

Immediately remove from heat and pour into a measuring glass. Set aside to cool.

Now in a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.

Preheat the oven to 350F and line a large baking sheet with parchment paper.

Back to the pumpkin – you should notice that the paper towel has absorbed quite a bit of moisture. Transfer the pumpkin to a clean paper towel and gently wring it out over the mesh strainer. When the paper towel becomes too weak, replace with another clean paper towel and wring the pumpkin out again. Do this one more time to where you’ve used up 4 clean paper towels in total and wrung out the pumpkin 3 times. (If you have a cheese cloth, that can be used in place of the paper towels).

Measure the pumpkin by packing it into a 1/3 measuring cup. It should just fit with a tiny bit overflowing.

Now to a large mixing bowl, add the dark brown sugar, sugar, and brown butter. Make sure to scrap in all the brown bits at the bottom of the measuring glass. Whisk to combine.

Add in the egg yolks, vanilla, and wrung out pumpkin. Whisk to combine.

Pour in the dry ingredients and switch to a rubber spatula to gently fold the dough. Just before it’s fully combined, dump in the chocolate chips and fold to bring the dough together.

Using a large 2 oz cookie scoop, scoop about 4 balls onto the baking sheet.

Bake for 10-12 minutes or until the edges are slightly darkened and the center appears puffed and slightly underdone.

When the cookies are fresh from the oven, top each one with a few more chocolate chips and then transfer to a cooling rack. Continue to bake the rest of the batch.

Allow the cookies to cool for about 15 minutes, then dig in!