Salted Brown Butter Cookie

What is it?

Brown butter is butter cooked until the milk solids in it toast, a Maillard reaction that gives a nutty, almost caramel flavor plain butter has none of. Bakers have used it for centuries; ice cream reached it much later. Getting it into a frozen product is the awkward part. The browned solids carry the flavor and they're also what settles out, so they have to stay suspended through a mix that's being churned and frozen. There are chips in here as well as cookie pieces, which the name leaves out. Salt is the third element and it isn't decorative: it suppresses bitterness and stops sweetness reading flat, and browned butter has enough bitterness to need the help.