Browned Butter Pumpkin Chocolate Chip Cookies

Steps:

1. <ol>
2. <li>Preheat oven to 350F. Put parchment paper on a baking sheet.</li>
3. <li>In a small saucepan add the butter on medium-low heat. Let it simmer while stirring until it turns an amber/golden color with a nutty scent. Pour the browned butter into a mixing bowl &amp; chill in the freezer for 5 minutes. <span class="Apple-converted-space">&nbsp;</span></li>
4. <li>After 5 mins add EVOO, pumpkin puree, granulated sugar, brown sugar, milk, vanilla to the brown butter bowl. Whisk to mix.</li>
5. <li>Add the baking soda, all purpose flour, salt &amp; mix using a spatula. Fold in the chocolate chips &amp; chunks.</li>
6. <li>Roll into 2 equal sized cookie dough balls &amp; chill in freezer for 30 minutes. After chilled, place the cookie dough balls on the prepared baking sheet. Bake 15-20 minutes or until edges are golden brown but center is still light and gooey. Top with flaked sea salt. Cool 30 minutes.</li>
7. </ol>