Pumpkin Chocolate Chip Cookies: Chewy

Instructions:

1. Prepare the oven. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper so nothing sticks.
2. Brown the butter. Melt the unsalted butter in a saucepan over medium heat. Stir constantly until it foams, then pops and turns a golden amber color. Remove from heat immediately and let it cool for 5-10 minutes. Note: If it goes black, it's burnt — start over.
3. Cream sugars. In a large bowl, stir together the browned butter, brown sugar, and white sugar. Mix until it looks like wet sand and is well combined.
4. Emulsify wet ingredients. Beat in the egg and vanilla extract. Stir until the mixture is smooth and glossy.
5. Add the pumpkin. Stir in the blotted pumpkin puree. Note: Ensure you've pressed the puree between paper towels first to remove the watery liquid.
6. Mix dry components. In a separate small bowl, whisk together the all purpose flour, baking soda, cinnamon, ginger, cloves, and salt.
7. Combine mixtures. Gradually add the dry ingredients to the wet mixture. Mix with a spatula just until no flour streaks remain. Note: Stop mixing the second the flour disappears to keep the cookies soft.
8. Fold in chocolate. Gently fold in the semi sweet chocolate chips by hand using a folding motion.
9. Scoop and bake. Scoop rounded tablespoons of dough onto the sheets. Bake for 10-12 minutes until the edges are set and the tops look matte, but the centers still look slightly underbaked.
10. Cool and set. Let the Pumpkin Chocolate Chip Cookies rest on the pan for 5 minutes before moving them to a wire rack. This allows the centers to finish setting.