yes = -this recipe is amazing - i do think the key is that you need to freeze them - or at least refrigerate them - otherwise they spread too fast in the oven. I personally don't like flat cookies - but the carmalization method is a winner here
We wanted a chocolate chip cookie that’s moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch. The secret? Browning the butter, and then allowing the sugar to dissolve into it.