Pumpkin Chocolate Chip Cookies

In a small saucepan over medium-low heat, melt the butter with the basil and cloves. Cook over medium-low heat, stirring frequently, until the butter begins to brown. Then immediately remove pan from heat and continue to stir for about half a minute so that the butter doesn’t burn. Add in the vanilla and set aside to cool.

In a mixing bowl, combine the flour, baking powder, baking soda, both sugars, salt and cinnamon.

Use a strainer and pour the butter mixture into the mixing bowl with the flour mixture (to strain the basil and cloves out of the cooled browned butter). Mix until just combined. Next, mix in the pumpkin, followed by the egg. Gently fold in the chocolate chips. If you have the patience, allow the dough to chill in the refrigerator for up to 48 hours.

When you’re ready to bake the cookies, preheat oven to 400°F. Roll the dough into balls about the size of a golf ball and space about 2 inches apart on a parchment paper lined baking sheet. Sprinkle each with a bit of salt (I used regular kosher salt, but a nice finishing salt would be even better).

Bake at 400°F for 10-12 minutes and enjoy.