Brown the Butter: In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir constantly for about 5-7 minutes, until golden brown with a nutty aroma.

Mix Sugars: In a large mixing bowl, combine the browned butter with 3/4 cup of brown sugar and 1/4 cup of granulated sugar. Whisk until smooth and glossy, about 2-3 minutes.

Add Eggs: Crack in 2 large eggs into the mixture. Whisk vigorously until fully incorporated, achieving a thick batter.

Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, 2 teaspoons of cinnamon, and a pinch of salt. Gradually add this to the wet ingredients, stirring gently.

Chill Dough: Cover the dough and refrigerate for at least 30 minutes.

Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto sheets, spacing 2 inches apart. Bake for 10-12 minutes.

Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.