Melt the butter in a stainless steel skillet over medium low heat. Stir and cook until butter is a deep golden brown. Transfer to a heat proof container (make sure to get all the browned bits!) and let cool for about 10 minutes.

Combine the sugars in a large mixing bowl. Once the butter is slightly cooled, add it to the bowl.

Mix well. Add the egg and the vanilla. Stir for about two minutes until well combined.

Add the flour, mix until combined, and stir in the chocolate chips.

On a clean surface lay a sheet pan sized piece of parchment paper flat. Transfer the dough onto the parchment and roll into a log that is about the diameter of your muffin cups. Sprinkle sugar on the parchment and roll the whole thing in sugar.

Roll up, transfer to the fridge and chill for at least two hours, but up to 48.

When ready to bake, preheat oven to 375 degrees F.

Slice the log into 1/2 inch slices

Lightly spray muffin tin with cookie spray or brush with butter.

Lay the cookies slices in the muffin pan and bake for about 10 minutes or until cookies are lightly browned on the edges and puffed up on top.

Let cool and run a knife along the edge of the cookies; they should pop out of the pan.

Store in an airtight container.