From a taste perspective, I love the nutty flavor of browned butter. From a culinary perspective, I'm curious what the process does to the butter.
I used browned and cooled butter in cookies yesterday. The cookbook I was working with had another recipe for cookies with melted butter (not browned) and suggested using egg yolks to add some extra fat because melted butter is different than softened butter, but did not explain.
I followed the tips for adding egg yolks and the cookies came out well, but I'm curious if I could have skipped the egg yolks and cooled the butter until it was the temperature of butter for creaming (which I've read is around 70 degrees F) and creamed it as normal softened butter, or if browning it altered it permanently.