These Brown Butter Pumpkin Chocolate Chip Cookies are chewy, delicious, and stuffed with nutella for the ultimate indulgent treat.
Make your brown butter: melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
If you happen to have pumpkin pie spice on hand, you can sub 1 1/2 teaspoons for all of the spices called for in the recipe.
Because of the pumpkin, the cookies will stay soft for days. In fact they will soften up, so if you want your cookies to have crispy edges then it is best to enjoy them the first day you bake them (or bring them to a party!). Makes about 15 cookies.