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1
Place oven rack in upper third of oven and preheat to 400 degrees F.
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2
Clean and scrub sweet potato, place on baking sheet and bake until soft (inserted knife will meet no resistance), about 40 minutes.
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3
Reduce oven temperature to 350 degrees F.
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4
While sweet potato is baking, in a heavy-bottomed saucepan or pot, brown your butter.
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5
Set aside to cool.
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6
Once butter has cooled, cream together with sugar using a hand or stand mixer at medium speed.
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7
Add eggs and vanilla extract and mix until fully combined.
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8
Peel cooled sweet potato, mash as much as possible, and add to mixer, mixing at medium-low speed until fully combined.
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9
In a separate bowl, combine flour, baking powder, baking soda, spices, and salt.
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10
Whisk to combine.
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11
Pour flour mixture into wet ingredients and mix on low speed until fully combined.
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12
Gently fold in chocolate chips.
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13
Scoop dough in tablespoon-sized balls onto parchment or silicone baking mat lined baking sheet.
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14
Bake at 350 degrees F for 10-12 minutes until cookies bounce back when touched.
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15
Let cool on baking sheet for 10 minutes before transferring to wire rack to cool completely.
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16
Adapted from the Joy the Baker Cookbook.
