Ingredients:

  • 1 cup unsalted butter
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • flaky sea salt for sprinkling

Instructions:

  1. Place the butter in a light-colored saucepan over medium heat.
  2. Melt the butter, stirring occasionally, until it begins to foam and crackle.
  3. Continue cooking until the foam subsides and small, golden-brown bits form at the bottom and it smells nutty. Immediately remove from heat, pour into a bowl, and let cool for 15 minutes.
  4. Whisk the cooled brown butter with dark brown sugar and granulated sugar until smooth.
  5. Beat in the egg and vanilla extract on medium speed until the mixture is pale and fluffy.
  6. In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
  7. Slowly fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain, being careful not to overmix.
  8. Chill the dough in the refrigerator for 90 minutes before baking.
  9. Bake the cookies for 12 minutes and sprinkle with flaky sea salt immediately after removing from the oven.