In a saucepan over medium heat, melt the unsalted butter. Continue to cook, swirling occasionally, until the butter turns a golden brown color and emits a nutty aroma. Be careful not to burn it! Once browned, remove it from heat and let it cool slightly.
In a large mixing bowl, combine the browned butter, light brown sugar, granulated sugar, and vanilla extract. Whisk until smooth. Add in the large egg and mix until fully incorporated.
In another bowl, whisk together the bread flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
Using a spatula, fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Preheat your oven to 350°F (175°C). Grease your muffin tin or use muffin liners for easy removal.
Using a cookie scoop, portion out the dough into each muffin cup, filling them about ¾ of the way full.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
Allow the cookie cups to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or fill them with your favorite ice cream for a delightful dessert!
