Wednesday, April 17, 2013

Brown Butter Chocolate Chip Cookie Cups

Brown Butter Chocolate Chip Cookie Cups
I really fear for the time where I'm pregnant (I mean not'll be pretty exciting but go with me on this)--because I have cravings now, I can only imagine how severe they'll be then! 

A couple weeks ago, I had a sudden and intense need for some sort of sweet with chocolate (that's what I get for eating non-chocolate desserts), but was short on time. I just needed something quick and easy, but super satisfying.

Perfect solution=these cookie cups.
Brown Butter Chocolate Chip Cookie Cups
Aside from browning the butter, you just whisk everything together in one bowl, mush the dough down into some muffin cups, bake for a small bit of a time then TA-DA! Cookie cups.

Now, if I was looking for quick and easy, why did I give myself the extra step of browning the butter?
1. Um...browned butter is amazing and delicious and totally worth it.
2. I wanted to do that tutorial on how to brown butter, so this allowed me to take the photos for that post.
3. Refer back to answer #1.
Brown Butter Chocolate Chip Cookie Cups
These cookie cups are not only super simple and fast, they also taste amazing. The browned butter, as always, takes these to a whole other level, the texture is perfection, and they are positively brimming with chocolate chips! Yes yes yes. All good things. Hurray!

 Brown Butter Chocolate Chip Cookie Cups

Slightly adapted from Averie Cooks

Brown Butter Chocolate Chip Cookie Cups
Makes 12 cookie cups
  • 1/2 cup unsalted butter, browned
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tsp. vanilla extract
  • 1 egg
  • 1 and 1/2 cups bread and/or all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup semi-sweet or dark chocolate chips
  • Preheat oven to 350 degrees. Spray a muffin tin (standard size, 12 cups) with non-stick cooking spray (or line with paper liners).
  • To brown the butter: Melt butter in a small saucepan over medium heat. Whisk constantly as the butter foams and eventually little brown bits form. Immediately pour into a large bowl and let cool until no longer hot. 
  • Once cooled, whisk the sugars, vanilla, and egg into the browned butter until smooth.
  • Using a sturdy rubber spatula and/or a whisk, add the flour, baking soda, and salt into the rest, forming a thick dough (you may need to use your hands to fully combine).
  • Fold (or knead) the chocolate chips into the dough.
  • Press cookie dough evenly into each of the 12 muffin cups (they'll be about 1/2-3/4 of the way full, they won't rise much).
  • Bake 9-11 minutes, until the tops are set (don't overbake!) Cool in the pan for at least 15-20 minutes, before removing. (If they have stuck at all, wedge a soft spatula in and wiggle out.)
  • Serve! Store for up to 5 days in an airtight container at room temperature, or up to 3 months in the freezer.
Brown Butter Chocolate Chip Cookie Cups
Cookie gratification!
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