3/4cupcoarsely chopped milk chocolate - or milk chocolate chips
3/4cupcoarsely chopped dark chocolate - or dark chocolate chips
Instructions
Cut the butter into pieces for a more even melt. Place the butter in a light-colored pan and melt over medium-low heat.
Stir the butter constantly with a wooden spoon and once the butter is melted it will begin to foam.
Continue to stir until the foam subsides and the butter is browned; about 5-8 minutes.
Remove the butter from the heat and pour it in a heatproof bowl. Do not leave the butter in the pan or it will burn. Allow cooling for at least 10 minutes.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In an electric mixer add the brown butter and mix in sugars until combined.
Beat in the egg and yolk one at a time, then add the vanilla and pumpkin puree. Beat until evenly combined. The batter will look separated, this is normal.
Beat in the dry ingredients, adding it to the batter in thirds. Fold in the chocolate chunks or chips.
Scoop the cookie dough by heaping tablespoons onto a baking sheet lined with parchment paper or a baking mat. The dough will by gooey, scrape the dough off of the spoon and plop onto the baking sheet.
Press a few chocolate chunks to the top of the cookies.
Bake at 350 degrees for 15-20 minutes or until the edges are browned.