A note on browning butter... Start with a few extra tablespoons of unsalted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.




Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!




Chill the portioned cookie dough. To ensure the flour absorbs the brown butter properly and the cookies bake up thick, don't skip the chill time!




Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.