I really fear for the time where I'm pregnant (I mean not really...it'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.
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.
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!
Makes 12 cookie cups
Ingredients:
- 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
Preparation:
- 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.
Cookie gratification!
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