I do think browned butter makes superior chocolate chips cookies but whenever I have tried using it the cookies never come out right. Either the butter is too warm, too cold, too much water was added back in or not enough was added. I tried making Claire Saffitz's chocolate chip cookies from her book Dessert Person twice and both times they very wet. They spread so much in the oven they were flat. I'm pretty sure the same thing happened when I tried making a Christina Tosi cookie recipe a long time ago. Tonight I tried making my friend's go-to cookie recipe and the dough was super dry like sand. The recipe specifically said to not add water back to the butter but I ended up adding water a little at a time until it came together to resembled cookie dough. I just eyeballed it but it didn't take more than a few Tbsps (for reference this recipe said to brown 2 sticks of butter and then chill it till solid) I might have even added too much. It is in the fridge to chill overnight but I have no idea how they are going to come out. At least the dough smells amazing