Fall Chocolate Chip Cookies in 25 Min

Instructions:

1. Brown the butter in a heavy-bottomed saucepan over medium heat, whisking constantly until it foams and small brown bits form at the bottom. Immediately remove from heat.
2. Whisk the ground cinnamon, nutmeg, and cloves into the hot browned butter to bloom the spices, then let the mixture cool for 5 minutes.
3. Whisk the browned butter mixture with light brown sugar and granulated white sugar until smooth. Beat in the egg and vanilla extract until glossy.
4. In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain.
5. Fold in the semi-sweet chocolate chips.
6. Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper.
7. Bake at 350°F (175°C) for 9–11 minutes, until the edges are set and deep golden brown but the centers remain soft.
8. Remove from oven and immediately sprinkle with flaky sea salt.