Step 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.

Step 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.

Step 3

Sift the flour into a large bowl. Add the baking soda, baking powder, cornstarch, salt, and spices. Mix and set aside.

Step 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.

Step 5

Chill the dough in the refrigerator for 30 minutes.

Step 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.

Step 7

Let cool for 10 minutes. Finish with flaky salt.

Step 8

Enjoy!