Should I brown all, or half, of my butter when making cookies?

Some recipe creators call for browning all of the butter, some call for browning it and adding an ice cube to account for water loss, and some call for only browning half the butter (and creaming the other half with sugar and eggs as usual). I've measured my butter pre- and post- browning multiple times and I always lose tens of grams. I know water content in the butter impacts a lot of variables (spread, caramelisation, rise...etc). What are your thoughts?

submitted by /u/OneCutOfTheBread
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