Step 1
Melt butter for cookies in a saucepan over medium-low heat. Cook stirring often until the milk solids turn golden brown and the butter smells nutty 10 to 12 minutes. Pour butter and any browned bits into a small bowl.
Step 2
Place in the refrigerator until butter resolidifies but is still soft 1 1/2 to 2 hours.
Step 3
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 4
Remove brown butter from the refrigerator and place in a large mixing bowl. Add cream cheese and beat with an electric mixer until fluffy about 5 minutes. Add white and brown sugars; beat until combined and fluffy 3 to 4 minutes more. Mix in egg egg yolk and vanilla extract at medium speed until incorporated.
Step 5
Whisk flour cream of tartar cinnamon baking soda and salt together in a separate bowl. Gradually add flour mixture to the butter mixture beating until just combined and adding chocolate in with the last bit of flour.
Step 6
Whisk sugar and cinnamon for coating together in a shallow dish.
Step 7
Scoop cookie dough into 1 1/2- to 2-tablespoon portions and roll each into a ball. Roll each ball in the coating and arrange 3 inches apart on the prepared baking sheet.
Step 8
Bake in the preheated oven until set 8 to 10 minutes. Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.