Keep reading for the complete recipe! ^_^
***credits to: Averie Cooks***
INGREDIENTS
1/2 c. unsalted butter, browned
1 large egg
3/4 c. light brown sugar, packed
1/4 c. granulated sugar
2 tsp vanilla extract
1 1/2 cups bread flour or AP flour
1/2 tsp baking soda
1/2 tsp salt, optional and to taste
1 1/4 c. semi-sweet chocolate chips
DIRECTIONS
1. Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with cooking spray & set aside.
2. In a medium skillet, melt butter over medium-low heat, stirring nearly continuously or swirling pan. (Butter will melt, foam, turn clear, golden, turn brown, and will then smell nutty.)
3. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure it doesn't overheat & burn the already browned butter.
4. Pour butter into large mixing bowl and allow it to cool momentarily so you don't scramble the egg.
5. Add the egg, sugars, vanilla, and whisk to combine until smooth.
6. Add the flour, baking soda, optional salt, and stir until just incorporated.
7. Fold in the chocolate chips.
8. Distribute dough equally among the 12 muffin pan cavities; each will approximately be filled to between two-thirds and three-quarters full.
9. Bake for 9 to 11 minutes, or just until tops have set and are golden. Do not overbake because they will firm up more as they cool.
10. Allow cookies to cool in pan for at least 20 minutes before removing them. Serve immediately.
Storage: Cookies will keep for up to 5 days in an airtight container at room temperature, or up to 3 months in the freezer.
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