I used this recipe to make chocolate chip cookies. I’ve made it many times and it usually is a hit! This time, I decided to use brown butter instead of room temperature. The dough turned out very dry, to the point where I had to add egg whites and squish the dough into balls to even get a cookie shape.
I chilled the cookies in the freezer for about 2 hours before baking. As they were baking, the cookies wouldn’t spread. I had to bake them for at least 15 minutes, much longer than normal. The final product tasted good, but they were still dry.
Where did I go wrong?! Any tips to substituting brown butter into chocolate chip cookie recipes?