A similar recipe can be found in Cooking Illustrated March & April 2001 where the author used browned butter (only one stick of butter) in her chocolate chip cookie recipe that yielded 4 dozen 2 inch cookies. She used light corn syrup not molasses ( which I have never seen used in a chocolate chip cookie recipe). I found the cookies more crisp than chewy as I prefer them but I would be willing to try this recipe.

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