Browned butter + roasted flour = baking magic? I love the flavour of browned butter, and I've tried baking sable cookies with roasted flour (delicious). Is there a good reason why, in a bog-standard chocolate chip cookie recipe which calls for melted butter, I could not use browned butter? Will the fats react differently in the baking process?
You can absolutely do this. I do it in brown-butter cornbread, for example. A good trick to boost the flavor even farther is to add non-fat milk powder to the butter as it browns, to supply even more protein for the Maillard reactions.