I’ve attempted these cookies before with no such luck, but then I read a tip about when browning butter you will lose some moisture, which means, you need to add a little moisture back. I attempted my cookies again, but this time I added a little milk. They turned out just right. Soft and chewy and amazing. The only thing is these do take a little advance planning. Browning the butter is quick, but you will want to allow the browned butter to cool and solidify again, so you can cream it together with the sugars and you have to refrigerate the dough before baking. BUT . . . these cookies are totally worth the wait.
