Brown Butter Chocolate Chip Cookie Cups

chocolate chip cookie cup topped with vanilla ice cream and chocolate sauce.

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Brown Butter Chocolate Chip Cookie Cups

Chocolate chip cookie cups made with brown butter and loads of chocolate chips are the perfect anytime treat. Made with a simple cookie dough recipe, molded in a muffin tin, they're thick, chewy, and even better with a scoop of ice cream on top!

Prep Time 15

Cook Time 10

Total Time 25

Servings cookie cups

Author Melissa Williams

Ingredients

½ cup (113 g) unsalted butter
1 large egg
¾ cup (145 g) brown sugar packed
2 teaspoons vanilla extract
1 ½ cups (180 g) all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (160 g) chocolate chips
½ Tablespoon flaky sea salt

Instructions

Preheat the oven to 350°F and spray a muffin pan with non-stick spray. Set aside.
In a heavy-bottomed pan, over medium-low heat, melt the butter, stirring nearly constantly. The butter will melt, then foam, then clear up, turn golden, then start getting brown flakes and smell nutty. Once you start seeing the brown flakes, remove the pan from the heat and continue to stir it for about a minute.
1/2 cup unsalted butter
Pour the browned butter into a large mixing bowl and allow it to cool for a few minutes.
Once slightly cooled, add the egg, sugar, and vanilla to the browned butter and whisk to combine until smooth.
1 large egg, 3/4 cup brown sugar, 2 teaspoons vanilla extract
Add in the flour, baking soda, and salt, and stir until just combined.
1 1/2 cups all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Fold in the chocolate chips.
1 cup chocolate chips
Using a cookie scoop, evenly fill each of the 12 muffin wells.
Gently press the dough into the wells and sprinkle each with sea salt.
½ Tablespoon flaky sea salt
Bake for 9-11 minutes or until the tops have just set and start to golden. Don’t over bake them because they will firm up as they cool.
Let cool before removing and enjoying. If necessary, run a knife around the edge of the wells to loosen the cookie cups.

Video

Notes

I highly recommend using a silicone muffin pan, if available, so you can easily press the cookie cups out of the wells.
To make regular cookies (instead of cups), use a 1.5TB (#40) cookie scoop to portion out the dough onto a baking sheet. Bake for approximately 8 minutes on parchment paper, or until the edges are golden. It will make 24 regular sized cookies.
Store leftovers covered at room temperature for up to a week.
Try serving the cookie cups warm with vanilla ice cream and chocolate sauce.

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