Brown Butter Chocolate Chip Cookie Cups
Brown Butter Chocolate Chip Cookie Cups are a fun twist on the traditional chocolate chip cookie! The cookie dough gets placed in muffin tins, resulting in perfectly thick and gooey cookies.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/3 cup white sugar
- 2/3 cups dark brown sugar
- 3/4 cups + 1 tbsp unsalted butter* melted, browned, and cooled
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/176℃. Grease the muffin pan with oil very well.
- Brown the butter. Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Let the butter come back down to room temperature (minimum 15-30 minutes) while you prep on the rest of the recipe.3/4 cups + 1 tbsp unsalted butter*
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.1 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1 tsp cornstarch, 1/4 tsp salt
- In a large bowl, add in the brown butter, white sugar, and dark brown sugar. Whisk together until well combined (2-3 minutes).1/3 cup white sugar, 2/3 cups dark brown sugar, 3/4 cups + 1 tbsp unsalted butter*
- Then add in the egg, egg yolk, and vanilla. Continue to whisk for another 1-2 minutes, until lighter in colour and air bubbles form.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Add in the dry ingredients. Using a spatula, mix until almost completely combined.
- Toss in the semi-sweet chocolate chips. Mix until evenly distributed, don't over-mix!3/4 cups semi-sweet chocolate chips
- Add approximately 2 tbsp per muffin tin. This recipe makes 12 cookie cups total. Add extra chocolate chips on top if desired!
- Bake the cookie cups for 11-14 minutes. Mine took exactly 13 minutes. If you bake them for a shorter amount of time they will be more gooey. If you bake them longer, then they will be more crisp and well done. They are delicious either way!
- Remove from the oven and allow the cookie cups to come back to room temperature. Then gently run a knife around each one and pop them out of the pan.
- They are best served fresh or next day. You can store them in an airtight container on your counter for 3 days, or in the fridge for up to 1 week. My favourite way eating them is warmed up in the microwave!
Notes
Butter - If you don't want to brown it, only use 3/4 cups. When you brown butter, the water components evaporate, that's why I added an extra tbsp.