I prepped dough for these browned butter chocolate chip cookies on Wednesday and made them today (Saturday). Instructions said after refridgerating the dough, they could be baked anywhere from 24 to 72 hours later.

When making the dough, the scent was amazing and mouthwatering.

The cookies turned out fantastic. The browned butter adds extra depth but it a bit more subtle and difficult to taste than if a person was making something like brown butter frosting.

Where these cookies shine is in the body and texture of the cookie itself. Crispy edges with a dense, chewy and fudgy centers.

Highly recommend.

I used this recipe by Handle the Heat: Brown Butter Chocolate Chip Cookies.

These hit the spot