Peel and finely dice 250 grams of gala apples. In a skillet, combine the diced apples with 50 grams of dark brown sugar, 1 ½ teaspoons of ground cinnamon, a pinch of salt, and the juice from one small lemon. Cook over low to medium heat for about 10 minutes, stirring occasionally, until the apples are lightly browned and tender. Remove from heat and allow to chill in the fridge.

Melt 184 grams of unsalted butter in a saucepan over medium heat until it turns golden brown and you see brown bits forming at the bottom, approximately 6-8 minutes. Once browned, remove from heat and let cool in the fridge for 10 minutes.

In a mixing bowl, whisk together 250 grams of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1 ½ teaspoons of ground cinnamon, ½ teaspoon of fine sea salt, and 2 teaspoons of cornstarch. Set it aside.

In a separate bowl, combine the cooled brown butter with 100 grams of dark brown sugar and 100 grams of granulated sugar. Whisk until smooth, then add in 2 teaspoons of vanilla extract, 1 egg, and 1 egg yolk. Mix until fully incorporated, then gently fold in the chilled caramelized apples.

Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Cover the dough with plastic wrap and place it in the fridge to chill 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 for rolling the cookies.

Using a cookie scoop or tablespoon, portion out the chilled dough and roll it into balls, then roll each ball in the cinnamon-sugar mixture. Place the dough balls on the prepared baking sheet, spacing them 2-3 inches apart.

Bake the cookies for 12-14 minutes, until the edges are set and begin to turn golden brown while the centers remain slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.