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"Pre-heat the oven to 350 and line two cookie sheets with either silicone mats or parchment paper. Get out a small pot and gently melt the two sticks of butter in it over medium heat. Let it continue to gently bubble just until it starts to become a deep golden color and smell nutty. Take it off the heat and let it cool for a few minutes. Get out a stand mixer and fit it with the paddle attachment. Cut the teabag open. In a medium bowl, combine the flour, contents of the teabag, baking powder, 1 teaspoon of the cinnamon, and salt. Whisk it all together thoroughly to aerate them. Set the dry ingredients aside. Combine the brown sugar and cooled brown butter in the stand mixer together, and beat them together thoroughly until fluffy. Add in the eggs until they are thoroughly mixed in. Then turn the speed to low and slowly add in the dry ingredients until you have a lovely, fragrant dough. Let it rest for about 5 minutes."
<https://jeanieandluluskitchen.com/brown-butter-chai-cookies/>