I wasn't sure if browning the butter would be worth the trouble. I mean there's the melting of the butter, the swirling of the pan, the waiting forever (ok, like 8 minutes) for it to brown, and then the waiting even longer for it to cool in the fridge! Ah! I was feeling pretty impatient.
At last, the butter was ready and the rest of the recipe came together in a snap. The verdict: the cookies were delicious. Rich, chewy, and salty. I'm still not totally convinced that the browned butter makes them better than regular chocolate chip cookies, but would I make them again? Yes, in a heartbeat.
Also, why is it that I can spend all afternoon baking cookies, but the thought of cooking dinner for more than one minute makes me crazy. Alas, soup and bread for dinner it was. With lots of cookies for dessert.