Chocolate Chip Cookie Cups

19 Jul

cc cookie cup single

cc cookie cup 3


There is nothing more that I love than chocolate and gooey cookies. So, these chocolate chip cookie cups were an immediate must bake when I found them. They were nothing short of amazing, even though my husband though they had “too much chocolate.” Psh, says a guy who is just okay with chocolate. I, on the other hand, thought these were everything I had dreamed they would be.

cc cookie cup 2


Seriously, these are amazing. They are super gooey from the thickness of these cookies and their inability to spread while baking since they are made in a muffin tin. They’re a good mix between a cookie and a cookie bar, since this still all have defined crispy edges, but the soft bar inside.

Also, I’m not sure there was a baking discovery I was more excited for than the first time I made browned butter a few years back. It is absolutely amazing. I already love butter, but this gives it so much more flavor. You can say it’s “nutty,” but really, just try it. Then you’ll understand why it’s so amazing.

Lightly adapted from: Averie Cooks

Makes: 12 cookie cups

1/2 cup butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 Tbsp vanilla extract
1 egg
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups all purpose flour
1 1/2 cups chocolate chips

1) Preheat oven to 350 degrees. Spray a muffin pan with baking spray.
2) Brown the butter. Though this can be done in the microwave, I do this in a small pan. Throughout this, keep stirring or swirling the pan to brown evenly and not burn. Melt the butter over medium heat. It will begin to foam and once the foaming slows (water boiling off), the butter will start to darken in color and the solids at the bottom will look browner and smell nutty. Make sure not the over do it or the solids will begin to burn on the bottom. Pour the browned butter (and I keep all the solids- scrap them in too since they have a ton of flavor) into a mixing bowl.
3) Add the sugars and vanilla and mix. The mix should be cooler- if not wait a minute. Then add the egg and mix in well.
4) Add the baking soda, salt, and flour and mix until the flour is just incorporated.
5) Add in the chocolate chips and stir until evenly distributed.
6) Pour or spoon the batter evenly between the 12 muffin cups. Bake for 10-12 minutes, until the tops start to slightly brown.
7) Let the cookie cups cool for at least 20 minutes before trying to remove them. Use a knife to cut around the edge if they are stuck and flip out of the pan.


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