Hi i recently made some brown butter chocolate chip cookies and while they were delicious they were too thick compared too when i first made them.I am wondering if using the browned butter vs softened butter created a dried dough since the recipe includes 470 grams of flour to 285 grams of softened butter.any input the recipe i adapted was from pailins hot thai kitchen.top photo tonights batch.bottom photo batx
Batch #1 with the creaming method.
Batch #1 with the creaming method.