Brown Butter Harvest Cookies: Chewy

Instructions:

1. Place the butter in a heavy-bottomed saucepan over medium heat. Swirl regularly until the butter foams, crackles, and the milk solids turn a deep mahogany brown. Remove from heat immediately and let cool for 15 minutes.
2. In a large bowl, cream together the cooled brown butter, light brown sugar, and granulated sugar using a mixer.
3. Beat in the eggs one at a time, then stir in the vanilla extract until the batter is smooth and slightly pale.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and pumpkin pie spice.
5. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
6. Scoop the dough into balls, place on a tray, and chill in the refrigerator for at least 2 hours.
7. Preheat oven to 350°F (175°C). Place chilled dough balls on parchment-lined baking sheets and bake for 12 minutes.
8. Remove from oven and sprinkle with flaky sea salt before transferring to a wire cooling rack.