by JESSE SZEWCZYK
These classic chewy-yet-crisp chocolate chip cookie are amped up with a generous amount of pumpkin and warm spices. Here's how to make them.
Cut butter into cubes and melt in a saucepan over medium heat until light brown, about 5-6 minutes. Remove and let cool for 10 minutes.
Combine dry ingredients in a bowl: flour, cinnamon, salt, ground cloves, allspice, nutmeg, baking powder, and baking soda.
To the browned butter, combine the wet ingredients: light brown sugar, pumpkin puree, vanilla extract, and sugar. Whisk until smooth.
Add the dry ingredients to the wet and stir until flour is completely incorporated. Add chocolate chips and stir to combine.
Cover bowl with plastic wrap and refrigerate for 15 minutes. Meanwhile, line baking sheets with parchment paper and pour some sugar into a bowl.
Scoop out dough with a cookie scoop and roll into balls. Then roll each ball in the sugar and place 2 inches apart on baking sheet.
Flatten each ball with the bottom of a glass. Place a few extra chocolate chips on the cookies and sprinkle with flaky sea salt.
Bake at 350°F until cookies are light brown and puffy, 9-11 minutes. Cool for 5 minutes, then transfer to a wire rack to cool completely before enjoying.