This incredibly simple recipe is as good for dessert as it is for breakfast, with bursts of jammy blueberry and a crisp cinnamon sugar top.
I don’t think I’m being dramatic here when I say I will never make another chocolate chip cookie recipe again. This all started when I was left to my own devices for two days straight, and I started thinking about projects that I had set aside and kept in my notes that fell by the wayside. And one of those ideas was, you guessed it, brown butter chocolate chip cookies. But I had some concerns, since brown butter is the melting and, duh, browning of unsalted butter, and melted butter is not good for cookie dough. The re-firming of the butter is necessary, but even so I was worried that…