I started browning the butter from Cooks Illustrated recipe. In the chocolate chip cookie recipe it uses 14 tbsp of butter with 10 tbsp that had been browned then the additional 4 tbsp was swirled into that off the stove. 1 egg & 1 egg yolk is then whisked in along with the brown & white sugar.That extra egg white that has been omitted makes them more chewy. I substitute a portion of Dark Muscovado for the brown sugar(about 1/4 cup) gives it a more molasses taste & a depth of flavor. Omitting about 1/3 of the all purpose flour for cake flour also keeps the cookie more chewy. I like the chucks of chocolate over the chips & toast whatever nuts I choose to add to the dough.

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