Brown butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams and brown bits form at the bottom. This takes about 5-7 minutes. Watch closely to avoid burning. When the butter reaches a warm amber color and has a nutty aroma, remove it from heat.

Chill brown butter: Pour the browned butter into a heat-safe bowl. Chill the browned butter in the refrigerator for 1-2 hours, or until completely chilled.

Let brown butter rest at room temperature: Once the brown butter has chilled completely, remove it from the refrigerator and let it rest at room temperature for about 15 minutes before making the cookies.

Preheat oven. Line baking sheet: Preheat the oven to 3500F (1770C). Line a baking sheet with parchment paper.