Does it matter which brand of butter I use?
I have made a recipe on the KA website- Joy's browned butter chocolate chip cookies (i think they are called) several times. Sometimes they are perfect and sometimes they spread out way to much, almost like lace cookies. I end up having to soften the dough,beat in more flour and then refrigerate the dough again, last time I had to do that 2 times and I added a total of 1 cup more flour. I measure very carefully initially, as I always do. The only thing I can think is that maybe the milk or water content varies between brands. Is it possible that you all could give us a weight or measurement of what the butter should be AFTER browning it?

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