Need help testing alternative method for incorporating browned butter

Hi everyone,Due to my illness, I can't eat/taste what I bake, but still bake for others. This makes it rather difficult when experimenting and testing new methods. Last batch of brown butter chocolate chip cookies, instead of waiting for the brown butter to cool to room temperature, I added the hot butter to the brown/white sugar mix and extra butter (to compensate for the water loss). I then mixed it with a whisk and let sit for a couple of hours, occasioning stirring it. When I baked the cookies after chilling for 4 days, visually they turned out the same, if not better, but I have no idea if this new method made any difference. I'm thinking that the brown butter/nuttiness and caramel flavours are more pronounced. This is where I need your assistance. Could someone try this method and let me know if this is the case? Thanks so much in advance.​Edit: added recipe*This is a modified version of Seven Spoons Chocolate Chip Cookies​Ingredients225 g browned unsalted butter380 g all-purpose flour1¼ teaspoons baking powder1 teaspoon baking soda1½ teaspoons medium-grain kosher salt320 g packed light brown sugar100 g granulated sugar2 eggs2 teaspoons vanilla extract170 g semisweet or bittersweet chocolate, callets or chopped170 g milk chocolate, callets or choppedDirectionsBrown butter.Add Hot brown butter to brown/white sugar mixture.Add extra butter to compensate for moisture loss. 45 g if butter has 80% fat.Mix and let sit for 2 hours. Stir occasionally.In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.Stir the brown butter/sugar mix to make sure it's not stiff.Add the eggs, one at a time, whisking briskly after each addition, but only to combine.Stir in the vanilla.Use a wooden spoon or silicone spatula to stir in the dry ingredients.Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated, and the dough no longer looks dusty. Bring any stray ingredients up from the bottom of the bowl. Do not overmix.Scoop/ shape dough and Chill dough in airtight container. I like to do 3 to 4 days.Day of baking, remove dough from fridge and place on baking sheet with parchment paper. Let it warm up to room temperature (about 1 hour).Preheat an oven to 350°F (176°C).Bake until the tops are cracked and lightly golden, yet the cookies are still soft at the center, 10 to 12 minutes, rotating the pan halfway through cooking. Leave the cookies on the sheet pan for 12 minutes, then transfer to a wire rack to cool. via /r/Baking https://ift.tt/2LCcb5a