Dark Chocolate Muffin Top Pan Cookies

By DreiFromBK

Ingredients

• 3/4 cup scooped whole wheat pastry flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup (112 g) nondairy butter
• 1/2 cup (96 g) not packed light brown sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 cup chopped bittersweet chocolate

Details

Adapted from havecakewilltravel.com

Preparation

Step 1

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat your muffin top pan with non-stick spray.
Sift the flour, salt and baking soda in a bowl.
Using an electric mixer, cream the butter and sugar until smooth. Add in the vanilla until combined.
Add the flour prep into the butter, beating until just combined. Stir in chopped chocolate. The dough will be stiff.
Divide dough into six equal portions, roll into balls. Flatten in the center of each pan hole, but not entirely as the dough will spread some while baking.
Place the muffin top pan on top of a cookie sheet: using the muffin top pan by itself may lead to overbaked cookie bottoms, adding a layer of cookie sheet underneath the pan shields said bottoms.
Bake for no more than 14 minutes and remove from the oven. Leave in the muffin top pan for at least 10 minutes before carefully transferring the cookies onto a cooling rack.

Yield: 6 large cookies