I am in love with KAF and the informative blog posts. Just got my copy of SIFT and am reading cover to cover! I enthusiastically tried the brown butter chocolate chip cookies. Alas, my results were not the same. Good flavor provided by the brown butter and worth that extra step; however, my cookies really spread out and ended up with that buttery look I can only describe as kind of translucent. What did I do wrong? I always measure by weight, so that should be accurate. Lower temp to bake? A little more flour? All the rave reviews make me want to conquer this recipe!

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