Do I have to brown the butter?
No, but it is the shortcut to “why does this taste like a fancy bakery cookie?” If you skip it, use 10 tablespoons (about 142 g) melted butter and expect a slightly milder flavor.
Do I need extra butter because it browns?
Some recipes start with extra butter to compensate for moisture loss. This version is written and tested to start with 10 tablespoons and use all the browned bits, which gives plenty of flavor without making the dough greasy. If your brown butter looks very reduced (like you accidentally simmered it forever), you can stir 1 tablespoon water into it after you pour it into the bowl.
Why did my cookies spread too much?
Most common culprits: butter too hot, dough not chilled, baking sheet still warm from a previous batch, or your flour was under-measured. Let the brown butter cool until it is warm but not hot (so it will not scramble the egg), and chill the dough at least 30 minutes.
Can I make these smaller?
Yes. Scoop 2-tablespoon portions and bake 9 to 11 minutes. They will be a bit less gooey in the center, but still excellent.
What chocolate works best?
Use a mix if you can. I like semi-sweet chips plus chopped dark chocolate for puddles. If you are adding a bar, aim for about 4 ounces (113 g) chopped chocolate in addition to (or swapped for) some of the chips.
Can I reduce the sugar?
You can drop each sugar by about 2 tablespoons without wrecking the texture. More than that and you will lose chew and spread control.
