Begin by dicing the Gala apples into small pieces. In a skillet over medium heat, combine them with dark brown sugar, cinnamon, salt, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the apples are golden brown and tender. Once caramelized, transfer the mixture to the fridge to cool while you prepare the dough.

Next, melt the unsalted butter in a medium saucepan over medium heat. Allow it to cook for about 5–7 minutes, stirring frequently until it turns golden brown and emits a nutty aroma. Be sure to monitor closely to avoid burning. Remove from heat and let the browned butter cool for about 10 minutes before using it in the recipe.

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

In a large mixing bowl, combine the cooled browned butter with granulated sugar and dark brown sugar. Stir in the vanilla until fully integrated, then add the egg and egg yolk, mixing until combined. Finally, gently fold in the cooled caramelized apples.

Gradually fold the dry ingredients into the wet mixture until just combined. Cover the dough with plastic wrap and chill in the refrigerator for 2–3 hours.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix together 66 grams of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl.

After chilling, use a cookie scoop to portion out the dough, rolling each portion into a ball before rolling it in the cinnamon-sugar mixture. Place the coated dough balls onto the prepared baking sheet, spaced about 2 inches apart. Bake in the preheated oven for 12–14 minutes, or until the edges are golden and the tops are puffy.