Brown Butter Toffee Chocolate Chip Cookie Cups
Place your cookie dough into a muffin tin and get these delicious cookie cups! These Brown Butter Toffee Chocolate Chip Cookie Cups melt in your mouth they're so good. They come out perfectly round, gooey, and chewy every time.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 1/2 tsp salt
- 2 tsps cornstarch
- 2 large eggs room temperature
- 3/4 cups + 1 tbsp unsalted butter melted, browned and cooled
- 1 tsp vanilla
- 1/2 cup toffee bits
- 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, 2 tsps cornstarch, 1/2 tsp salt
- In a large bowl, add in the brown butter, white sugar, and dark brown sugar. Whisk together for 2-3 minutes.1/2 cup dark brown sugar, 3/4 cups + 1 tbsp unsalted butter, 1/3 cup white sugar
- Add in the eggs and vanilla. Continue to whisk for another 1-2 minutes, until lighter in colour and air bubbles have formed.2 large eggs, 1 tsp vanilla
- Toss in the dry ingredients. Using a spatula, mix until almost completely combined.
- Add in the semi-sweet chocolate chips and toffee bits. Mix until evenly distributed and now no flour streaks remain, make sure not to over-mix!1/2 cup toffee bits, 3/4 cups semi-sweet chocolate chips
- Scoop approximately 2 tbsp per muffin tin. I used a cookie scooper for even scooping and recommend you do the same! You can also scoop them with spoons. Add extra chocolate chips and toffee bits on top if desired (optional, but recommended).
- 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 extra gooey. If you bake them longer, then they will be more crisp. They are delicious either way!
- Remove the cups from the oven and allow them 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. I personally love eating them warm right out of the oven. You can store them in an airtight container on your counter for 3 days, or in the fridge for up to 1 week.
Notes
Brown butter - Make sure the butter has been cooled back down before getting started. If it's to hot, it will affect the outcome of the cookie dough. You can speed up the process of cooling the butter by placing it in the fridge for 10 minutes. Make sure it is still liquid when beginning and hasn't solidified.