Nearly any thing that calls for melted butter is made better by brown butter. It’s toasty, nutty, and slightly sweet, a golden nectar that requires a bit of vigilance but not a lot of work to make. Here’s how to do it right. |
This recipe produces nutty cookies with lacy edges and gooey centers studded with lots of melty chocolate. Then there’s the kicker: crunchy bits of toffee. |
