Brown Butter Pumpkin Chocolate Chip Cookies

Preheat oven to 350°F (175°C). Brown 6 tablespoons of butter and let it cool for 10 minutes. In a bowl, combine the cooled brown butter, 1 egg yolk, 1/4 cup sugar, 1/4 cup brown sugar, 1 tablespoon maple syrup, 1 teaspoon vanilla bean paste, and 1/4 cup pumpkin puree. Mix until smooth. In a separate bowl, whisk together 1 cup + 1 tablespoon flour, 1/4 teaspoon cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients and mix until the dough forms. Stir in 1/4 cup dark chocolate chips. Chill the dough in the freezer for 10-15 minutes. Roll the dough into 2 tablespoon sized balls. Bake for 10-12 minutes. Top with flaky sea salt. Enjoy!