Browned Butter Chocolate Chip Cookie Cups
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
12
-
Calories
284 kcal
-
Course
Baked Goods
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Cuisine
American
Browned Butter Chocolate Chip Cookie Cups
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Prone to making cookies that spread? It's impossible with these! Thick, soft, and chewy cookies baked in a muffin pan that are so rich from the browned butter!
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Ingredients
- ½ cup unsalted butter browned
- 1 large egg
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ cups bread flour all-purpose flour or a combination of the two may be substituted
- ½ teaspoon baking soda
- ½ teaspoon salt optional and to taste
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray, cooking spray (or lining with paper liners is okay); set pan aside.
- In a heavy-bottomed medium skillet, melt butter over medium-low heat, stirring nearly continuously or swirling pan. Butter will melt, foam, turn clear, golden, turn brown, and will then smell nutty.
- As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure carryover heat doesn't continue to cook and subsequently burn the already browned butter.
- Pour butter into large mixing bowl and allow it to cool momentarily so you don't scramble the egg. Add the egg, sugars, vanilla, and whisk to combine until smooth.
- Add the flour, baking soda, optional salt, and stir until just incorporated.
- Fold in the chocolate chips.
- Distribute dough equally among the 12 muffin pan cavities; each will approximately be filled to between two-thirds and three-quarters full. The cookies don't rise much (nothing like muffins) so it's okay if dough seems high in the cavities.
- Bake for 9 to 11 minutes, or just until tops have set and are golden, taking care not to overbake because they will firm up more as they cool.
- Allow cookies to cool in pan for at least 20 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies, rather than rimming with a table knife so you don't scratch your pan. Serve immediately.
Notes
- Cookies will keep for up to 5 days in an airtight container at room temperature, or up to 3 months in the freezer.
Nutrition Information
Show Details
Serving
1
Calories
284kcal
(14%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Cholesterol
36mg
(12%)
Sodium
153mg
(6%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 284kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 36mg | 12% |
| Sodium | 153mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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