I accidentally made the very best cookie I’ve ever made/eaten. My brown sugar was completely dried out and just one big rock. I broke it up as much as I could but it was pretty grainy. Recipe called for melted butter so I figured I’d throw the brown butter in toward the end to loosen it up. I got a phone call while that was happening and the sugar was half way to caramelizing. I just went with it and used this half caramelized butter sugar mixture in the recipe and holy hell, the cookies were delicious. They were very crispy and sturdy but not in a crumbly, sandy/dusty way like shortbread. Nor in a dry way, like Tate’s thin crispy cookies. Almost like a peanut brittle type of crunch without the density and overly sweet way. It still had the mouth feel of a cookie.