Prepare the apples by peeling and finely dicing them. Toss with dark brown sugar, ground cinnamon, salt, and lemon juice. Cook on low to medium heat for about 10 minutes until caramelized. Chill in the fridge.

Melt unsalted butter in a pot over medium heat, stirring until it turns golden brown. Pour into another container and let it cool in the fridge for about 10 minutes.

Whisk together all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch in a separate bowl. Set aside.

In a large mixing bowl, whisk together cooled brown butter, dark brown sugar, and granulated sugar. Add vanilla, one egg, and an egg yolk. Fold in caramelized apples.

Gradually add dry ingredients to wet ingredients, folding until just combined. Chill the dough in the fridge for 2-3 hours.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Combine granulated sugar and ground cinnamon for coating.

Using a cookie scoop, portion out the dough, roll in cinnamon-sugar mixture, and place on the baking sheet. Bake for 12-14 minutes until edges are set and lightly golden brown.