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Get the Recipe: Brown Butter Chocolate Chip Cookie Cup Recipe

(5 stars) 4 reviews

Ingredients

  • ½ cup (4 ounces or 113 grams) Land O Lakes® Salted Butter, cut into 1-inch cubes
  • 1 ⅔ cups (7.5 ounces or 213 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup tightly packed (5.65 ounces or 160 grams) brown sugar
  • ¼ cup (1.75 ounces or 50 grams) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 8 ounces (227 grams) dark chocolate (between 60% to 70% cocoa), from whole fèves or a high quality chocolate bar, chopped into ½ to 1-inch pieces

Equipment

  • Special Equipment: 2 muffin tins

Instructions
 

For the Easiest Brown Butter Chocolate Chip Cookies Ever

  • Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Butter the bottom and inside of the muffin tin cavities with Land O Lakes® Salted Butter and set aside.
  • Brown the butter. In a light-colored saucepan, melt the Land O Lakes® Salted Butter over medium-low heat, swirling the pan occasionally, until it starts to foam. Use a heatproof rubber spatula to scrape the bottom and sides of the pan occasionally to prevent the milk solids in the butter from burning. Cook for 5 minutes, or until the butter smells nutty and is amber with dark flecks at the bottom of the pan. Remove from the heat and immediately pour the brown butter into a liquid measuring cup. Set it on a wire rack to cool while you prep the other ingredients.
  • Make the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars.
  • Pour the brown butter over the sugar in the mixer bowl and beat on low until just combined. Add the egg and vanilla and beat until just combined. Use a rubber spatula to scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds. Increase the mixer to medium- low, add the chocolate in three portions, and beat until the chocolate is evenly distributed throughout, about 1 minute.
  • Use a 3-tablespoon cookie dough scoop to portion the cookie dough into balls and place each cookie dough ball in its own cavity in a muffin tin. Bake one muffin tin at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Repeat with the remaining cookie dough (or freeze it to bake later).
  • Serve and store. Cool the cookie cups completely in the muffin tins on a wire rack. When cool, run an offset spatula around the outer rim of each cookie and use it to pop each cookie cup out of the muffin tin. Serve slightly warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
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