Hi - I love browned butter in cookies. Even if a recipe calls for a solid fat, I will brown the butter and then let it solidify so that I get the flavour of the browned butter. The folks over at Serious Eats did a major investigation into what makes the perfect Chocolate Chip cookies. One of the things they stumbled upon was mixing the egg and sugar together first, letting it sit for a bit, then mixing in the melted, cooled butter. I have changed to doing this for all of my drop cookies (oatmeal, chocolate chip, etc.) and it's made a remarkable difference. That coupled with the overnight refrigeration of the dough have stacked up to make a perfect cookie (imho).

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