Start by melting the unsalted butter in a saucepan over medium heat. Stir occasionally until it begins to foam and turn a golden brown color, about 5-7 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the browned butter, light brown sugar, granulated sugar, and vanilla extract. Whisk until smooth and well combined. Add in the egg and mix until fully incorporated.
In a separate bowl, whisk together the bread flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
Preheat your oven to 350°F (175°C). Grease your muffin tin or use muffin liners for easy cleanup.
Scoop about 2 tablespoons of dough into each muffin cup, pressing it down gently to create a cup shape. Leave a little space at the top for spreading during baking.
Place the muffin tin in the oven and bake for 10-12 minutes or until the edges are golden brown and the centers look slightly underbaked.
Remove from the oven and allow the cookie cups to cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
