Hard to say without seeing the recipe -- you usually can't go wrong with using European butter, but since you'll be browning the butter, and therefore enhancing its flavor, this will do a lot to improve regular butter. Personally, I'd use regular butter -- these cookies sound like they have a lot going on in terms of flavor, and more expensive European butter may get lost in the mix.
Thank you so much! I’ve made them before with regular and they are delicious, I wasn’t sure if the extra fat content might make them greasy or just way to rich. Regular butter it is and thanks so much Happy Thanksgiving!!! Also the recipe I’m making is from a Bon Appétit limited edition issue from last year. I’ve made these 5-6 since getting that issue. * Food We Crave issue*
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