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I made these cookies with browned butter – wow what a delicious aroma that adds! I was inspired by the King Arthur Flour recipe of 2024 (which also has a tangzhong).
I used whole grain white sonora and rye flours.
Because browning butter involves evaporating the water in the butter, I upped the vanilla extract from 1 tsp to 1 Tbsp. No stand mixer was needed; I added the sugars, salt, baking soda, vanilla to the hot butter, then the eggs, finally the flours, and by then the chocolate chips could be added without melting – then into the refrigerator for about an hour to cool and get more solid.
