“The addition of browned butter really puts these cookies over the top. It makes them crispy-edged, chewy-centered, yet still rooted in classic cookie flavor.”
Out of all the things I’ve baked and taken in to work I’ve never received as many compliments as when I did this recipe.
These cookies do spread a lot so I recommend using smaller scoops, keeping 4 to a backing tray or using a larger baking tray/sheet.
Also I find lots of US recipes have much too much vanilla for my taste. I used half a teaspoon.