Browned Butter Chocolate Chip Cookie Cups

In a heavy-bottomed 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.

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 carryover heat doesn't continue to cook and subsequently burn the already browned butter.

Pour butter into large mixing bowl and allow it to cool momentarily so you don't scramble the egg. Add the egg, sugars, vanilla, and whisk to combine until smooth.

Add the flour, baking soda, optional salt, and stir until just incorporated.

Fold in the chocolate chips.

Distribute dough equally among the 12 muffin pan cavities; each will approximately be filled to between two-thirds and three-quarters full. The cookies don't rise much (nothing like muffins) so it's okay if dough seems high in the cavities.

Bake for 9 to 11 minutes, or just until tops have set and are golden, taking care not to overbake because they will firm up more as they cool.

Allow cookies to cool in pan for at least 20 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies, rather than rimming with a table knife so you don't scratch your pan. Serve immediately.