Instructions

1. Preheat the oven to 350°F and line baking sheets with parchment paper, set aside.
2. Brown Butter: In a small saucepan, melt the 2 Tbsp. butter over medium heat. Be sure to keep a close eye on the butter as the browning process happens quickly. Swirl the pan occasionally as the butter is heated. You can use a rubber spatula to prevent too many brown bits get stuck to the bottom of the pan. It should start to foam and pop. Continue to swirl the pan until the butter turns an amber color. The butter will develop a nutty aroma. Immediately remove the pan from the heat and pour the butter into a heat proof bowl to stop the cooking process. Scrape out all of the brown butter bits. This is flavor! Then let cool.
3. In a small bowl, whisk together the all-purpose flour, bread flour, salt, baking soda, cinnamon, and pumpkin pie spice until all these ingredients are evenly dispersed, set aside.
4. In a mixer bowl fitted with a paddle attachment, cream the ½ cup of unsalted butter at cool room temperature, granulated sugar, and light brown sugar until creamy on medium high speed. This will take about 2-3 minutes.
5. Pour in the egg yolk and vanilla. Mix on medium speed until combined.
6. Add the pumpkin puree and cooled brown butter and mix on medium speed until smooth.
7. Add the flour mixture in 2 batches, on low speed, mixing until just combined. A soft dough will form.
8. Stir in the chocolate chips
9. Cover and chill the dough for 24 hours for all of the flavors to marinate and enhance. This also allows for a thick and chewy cookie.*
10. Let dough sit out at room temperature until it is just soft enough to scoop.
11. Use a #20 portion scoop (equals 3 T. + 1 tsp) and place dough on prepared baking sheets. Flatten slightly with the palm of your hand or the back of a measuring cup.
12. Bake for 20 minutes or until set and edges are lightly golden brown.
13. Let cool completely and store at room temperature in an airtight container.
14. * Baking Tip: Chill your cookie dough for at least 24 hours and no more than 72 hours before scooping and baking. This allows the flavors to marinate, intensifying that delicious taste. It also allows all of the ingredients to be thoroughly hydrated and slows the spread, resulting in a thick and chewy cookie.
15. *Some baking tips: Watch and stir the browning butter carefully—let it brown—for flavor! Keep the ½ c. butter cold enough to cream—65 ° F. –so its still cool but pliable, not too soft. This means the butter will hold “air” as it creams. Adding bread flour enhances chew and controls spread in your cookie.

• Recipe Type : Cookies & BarsHolidayThanksgiving