I made two batches of cookies last week — Brown Butter Snickerdoodles and Chocolate Ancho Cookies.

Both turned out pretty well, though I made a few modifications.

For the snickerdoodles:
– I skipped the caramel, they were more than sweet enough
– I added an extra tbsp of butter and an egg, since the batter seemed too much like a shortbread

For the ancho chili cookies:
– I sliced them thinner
– Baked for much less time, though that depends on how thick the slices are. I found more around 12 minutes worked, even for thicker slices

Unfortunately, I took no pictures.