I solemnly swear that I am up to no good.
Because nothing good (at least for your waistline) can come from a baking challenge.
Mom: “make three recipes from your pinterest board today.”
Me: (to mom) “I do what I want.” (to myself) “challenge accepted.”
You saw what I did with the zucchini cake, that was #1. This is #2 and #3 is coming tomorrow. Anyways, how do you go about choosing which recipe to make from your own fantastic collection of drool-worthy pictures?
Not. easy. But I did it! I wanted to make these cookie cups very badly, mostly because I am a soft-batch cookie person, and these are like the best part of the cookie in a compact bite. Well, 2 bites.
And, we’re bringing browned butter to the party. Someone give me a party hat. Mischief managed.
Brown Butter Cookie Cups
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 all-purpose
1/2 teaspoon baking soda
1/2 teaspoon salt, optional and to taste
1 1/4 cups semi-sweet chocolate chips
Preheat oven to 350oF 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.
In a heavy 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.
Pour butter into large mixing bowl and allow it to cool momentarily so you don’t scramble the egg. Add the egg, sugars, vanilla, and whisk to combine until smooth. Add the flour, baking soda, optional salt, and stir until just incorporated. 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. Bake for 9 to 11 minutes, or just until tops have set and are golden, taking care not to overbake because they will firm up more as they cool. 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.
Note: my batch made about 18 cookies (and probably would have made more if not for me sneaking dough in between)