Brown Butter Sweet Potato Chocolate Chip Cookies

Ingredients

for 20 servings

• 1 cup (2 sticks) unsalted butter
• 1 large sweet potato
• 2 cups spooned and leveled all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cornstarch
• ½ teaspoon kosher salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup granulated sugar
• 1 cup packed brown sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips
• ½ cup chopped dark chocolate, plus more for topping
• flaky sea salt

Preparation

1. Cook butter in a skillet over medium heat for about 5 minutes, stirring continuously, until butter browns. Transfer butter to a bowl to cool down.
2. Poke holes in the sweet potato using a fork, and place it in a bowl with ½ cup water. Microwave for 8 minutes, or until the potato is completely soft, flipping halfway through. Remove the sweet potato from the bowl. Cut it open, remove the skin, and then mash. Set aside to cool.
3. Sift the flour into a large bowl. Add the baking soda, baking powder, cornstarch, salt, and spices. Mix and set aside.
4. In a separate bowl, mix together the browned butter and both sugars until smooth. Mix in the egg and vanilla extract. Mix in 1 cup of the mashed sweet potato. Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in both chocolates.
5. Chill the dough in the refrigerator for 30 minutes.
6. Preheat the oven to 350°F. Use a medium-size scooper to scoop the cookie dough onto a parchment paper-lined baking sheet. Top with small pieces of the chopped dark chocolate. Bake for 12-14 minutes, until the edges are set.
7. Let cool for 10 minutes. Finish with flaky salt.
8. Enjoy!