Browned Butter Cookie Cups






Who ever said laziness is unproductive clearly has never baked. Too exhausted to grab the cookie scoop out the drawer, I decided to press the dough into a muffin tin.


As anyone under the age of 85 knows, eating food in special shapes is tirelessly entertaining. Have a delightful time eating these as the wafts of the browned butter fill your kitchen.


  • ¾ cup light brown sugar (packed)
  • ¼ cup granulated sugar
  • 2 tsp vanilla extract
  • 1 ½ cups bread flour (or all-purpose)
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 1 ¼ cup chocolate chips (white, dark, milk, butterscotch)
  • ½ cup unsalted butter
  • 1 large egg



  1. Set oven to 180°C (350°F). Grease the muffin pan very well (line with cases if you don’t mind change in shape)
  2. In a small, heavy-bottom saucepan melt the butter over medium-low heat stirring continuously
  3. The butter will start to foam and turn golden. As soon as brown particles form, take pan off the heat and stir
  4. Pour into a large mixing bowl and leave to cool as to not scramble the egg
  5. Add the egg, sugars, vanilla and whisk until smooth
  6. Combine the dry ingredients just until incorporated. Don’t overmix
  7. Fold in the chocolate chips
  8. Distribute the dough evenly between the cavities (the cookies don’t rise much)
  9. Bake for 9-11 minutes or until the tops are set and golden (they will continue to bake as they cool)
  10. Allow to cool for at least 15 minutes before removing them (use a soft spatula if stuck)

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