Pre-heat oven to 350 degrees

To brown butter, place it in a large, heavy bottomed pan over medium high heat. (If possible, it is ideal to use a pan with light-colored interior in order to best monitor the progress of the butter as it browns). The butter will foam, turn yellow and eventually brown; be sure to stir it regularly in order to keep the milk solids, which may pop ad crackle as the butter cooks, from settling to the bottom of the pan. Once the butter is a deep brown color and has a strong nutty aroma, immediately pour it into a large heatproof bowl to cool.

After the browned butter has cooled slightly, add the brown sugar and beat together for just a few minutes. Add the eggs and vanilla extract and continue to mix just until incorporated.

Whisk the flour, baking soda, canela, and salt together in a medium bowl. Add the dry ingredients to the butter mixture, mixing just until a uniform dough has formed (this dough is quite damp and dark, closely resembling wet sand).

Shape the dough into large balls (a 3 tablespoon self-ejecting scoop works really well here) and arrange on a parchment lined baking sheet. These cookies, just like traditional coyotas, are designed to spread quite a bit as the cook so don’t put more than six at a time on a standard baking sheet.

Bake cookies for 14 to 16 minutes or until they spread, cracked and slightly puffed. Remove cookies from baking sheet to a rack or sheet of parchment paper and set aside to cool.