Semester 1 of year 11 was pretty tough.And what's coming ahead is supposedly even harder. I've learned to sort of cope with it now, at the beginning it was quite a transition.
These remind me a bit of the mini honey buns.. Everything mini looks great.
Anyway I didn't get great pictures because of the lighting. Food bloggers, you'll know what I mean when there's not much natural light and it's so frustrating to take pictures of food! Nevertheless, these were awesomely delicious. Have it warm and you'll have chocolate oozing with the dough crumbling in your mouth. Have it at room temp and it'll be nice, soft and chewy! Either way, it's a nice cookie.
Would I make these again? Absolutely. These are fantastic or parties/gatherings or really for just a quick cookie fix.
Browned butter chocolate chunk cookie cups
1/2 cup (113 g) unsalted butter, browned
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 tsp vanilla extract
1 and 1/2 cups bread flour (I used 1 cup all purpose and 1/2 cup bread flour)
1/2 tsp baking soda
1/2 tsp salt, optional and to taste
1 and 1/4 cups semi-sweet chocolate chips or dark chocolate chunks
1. Preheat oven to 350 F(180 C) and spray or grease a 12 standard-sized muffin tin (I used a mini-muffin tray) with floured cooking spray or butter.
2. Melt butter in a skillet, over medium-low heat, stirring continuously. The butter will melt, foam, turn clear, golden, turn brown and smell nutty. As soon as the butter begins to turn brown, take the pan off the heat and continue to stir for about 1 minute, to make sure that the heat doesn't continue the browned butter.
3. Pour butter into a large mixing bowl and allow it to cool, so you don't scramble the egg.
4. Add the eggs, sugar, vanilla and whisk until smooth.
5. Add the flour, baking soda, optional salt and stir until just incorporated. Fold in the chocolate chips.
6. Distribute amongst the muffin pans, about 2/3-3/4 cup full.The cookies don't rise much.
7. Bake for 9-11 minutes or until tops have set and are golden. If you are using a mini-muffin tin, cut the baking time, or just be wary not to over-bake them.
8. Allow cookies to cool in the pan and remove them.
Cookies keep up to 5 days in an airtight container at room temp or up to 3 months in the freezer.
Adapted from Averie cooks