Caramelize the Apples: In a skillet over medium heat, combine finely diced gala apples with dark brown sugar, ground cinnamon, a pinch of sea salt, and lemon juice. Stir frequently for about 10 minutes until the apples soften and caramelize, releasing their natural sweetness. Once they are golden and syrupy, transfer them to the fridge to chill while you prepare the cookie dough.

Brown the Butter: In a saucepan over medium heat, melt 184 grams of unsalted butter, stirring continuously until it becomes a deep golden brown and emits a nutty aroma—this takes about 5-7 minutes. Watch closely to prevent burning. Once browned, remove the butter from heat and let it cool in the fridge while you get your dry ingredients ready.

Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch until well combined.

Mix the Wet Ingredients: In another large bowl, combine the cooled brown butter with granulated sugar, dark brown sugar, and vanilla bean paste. Whisk in the egg and egg yolk until smooth and creamy. Fold in the chilled caramelized apples.

Form the Dough: Gently stir the dry ingredients into the wet mixture, being careful not to overmix. Cover the bowl with plastic wrap, and chill the dough in the refrigerator for 2-3 hours.

Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough and roll them into balls. Roll each ball in the coating mixture for added flavor. Bake for 12-14 minutes.

Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.