• Preheat oven to 350°F

Brown The Butter

• This is the very first step — and the secret to that rich, caramel flavor! Slowly melt your butter in a saucepan until it starts to bubble and get foamy, stirring often. A few minutes after the bubbles and foam start to form, the butter will begin to brown in color. This is what you're going for! Once the butter turns brown, turn off the burner and move the pot to a different burner to allow it to start cooling.

Cream The Remaining Ingredients

• So many recipes call for separating out the wet ingredients and the dry ingredients - not me! I use a KitchenAid stand mixer, however, you could use a large bowl with an electric handheld mixer. Cream together light brown sugar, granulated sugar, egg, vanilla extract, pumpkin puree, dried pumpkin pie spice, flour, baking soda, and salt. The mix will be thick, that's ok! Just don't overmix it (meaning, don't keep mixing after all of the ingredients have been combined and there is no white flour showing).

Add In The Browned Butter

• At this point the butter should be warm, not hot. Turn the mixer on slow. While it's beating the batter, slowly pour the browned butter down the inside edge of the bowl. Continue stirring until all of the ingredients are incorporated together and the batter resembles a bit more traditional cookie batter.

Add Chocolate Chips

• Once all of the ingredients are incorporated, turn the mixer off and add in the chocolate chips...I'll let you decide how many you want to add! :-) The more the better in my opinion! Once the chocolate morsels are in the bowl, turn the mixer on one last time, on low, and stir just until all of the chocolate chips are mixed into the batter evenly.

Scoop Out The Cookies

• I found that these cookies like to stick to the pan because of the melted butter. To prevent that, spray your baking sheet with cooking oil first. Then scoop out your cookie dough and place it on the pan. To achieve perfect circle cookies, lightly wet your hands with water and gently roll each cookie dough ball in your hands until smooth, then place back on the baking sheet (trust me on this one! My first batch of cookies didn't look so pretty because I simply scooped and dropped the batter onto the baking sheet. Those cookies came out wonky looking. Rolling them helped make them more appealing!)

Bake

• Bake at 350°F for 8 minutes. If you need to add one more minute, go ahead. The center of the cookie should be ever so slightly gooey. Don't over bake! (it's so strange how photos of digital displays make it look they some of the lights are out!)

Cooling Rack

• Once the cookies are done baking, remove them from the baking sheet and place them on a cooling rack. Try your hardest to not eat them just yet! (haha, this is me calling the kettle black!) If you allow the cookies to cool for just a few minutes, the butter will crisp and the cookie will be the perfect chewy consistency!