I have subscribed to many different food and cooking magazines over the years, but I don't think any of them has been as informative as Cook's Illustrated. I learn something new in every issue (this month -- how to store fresh ginger*) and often see some recipes that I want to try out.
Yesterday I received the March / April issue and was fascinated by the "Brown Sugar Cookies" recipe. It actually uses browned butter -- a technique new to me, at least where cookies are concerned. So this afternoon I had to give it a try.
Sure they look innocent enough laying there, but I tell you -- these things are incredible! They are so rich and chewy (the good crispy edge/chewy middle kind of thing) that I almost can't stand it. The browned butter taste really comes though and makes them extra special. I will be making these again and again!
* oh -- you store the ginger unwrapped in the refrigerator.