Sunday, July 14, 2013

Browned Butter Chocolate Chip Cookie Cups

photo from my kitchen!
D.E.C.A.D.E.N.T!!! And easy! Why didn't I ever think of baking cookies in a muffin tin? Very easy, and makes them thick and chewy. After all, they can't spread, so they just get taller! I followed the recipe as stated; I even specifically purchased bread flour. The only thing I changes was the vanilla - I used vanilla paste. And I made a double batch. Packaging them up now, to deliver to work tomorrow!

Browned Butter Chocolate Chip Cookie Cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 1 dozen

  • 1/2 cup unsalted butter, browned
  • 1 large egg
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups bread flour (all-purpose flour or a combination of the two may be substituted)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt, optional and to taste
  • 1 1/4 cups semi-sweet chocolate chips
  1. 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.
  2. 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.
  3. Pour butter into large mixing bowl and allow it to cool momentarily so you don't scramble the egg.
  4. Add the egg, sugars, vanilla, and whisk to combine until smooth.
  5. Add the flour, baking soda, optional salt, and stir until just incorporated.
  6. 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.
  7. Bake for 9 to 11 minutes, or just until tops have set and are golden, taking care not to over bake because they will firm up more as they cool.
  8. 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.
Cookies will keep for up to 5 days in an airtight container at room temperature, or up to 3 months in the freezer.

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