NO-BUTTER DOUBLE CHOCOLATE COOKIE CUPS

By RoketJSquerl

Ingredients

• Yield: 12 cookie cups
• 1 1/3 cups packed flour
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup cocoa powder
• 2 teaspoons cornstarch
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoons salt
• 1 egg
• 1/2 cup oil
• 1/3 cup milk (or non-dairy milk substitute)
• 2 teaspoons vanilla extract
• 3/4 cup chopped semi-sweet chocolate (or chocolate chips)

Details

Adapted from trufflesandtrends.com

Preparation

Step 1

Preheat oven to 350 F. Grease 12 muffins tins well.

In a large bowl, stir together the first 8 dry ingredients, through salt.

Make a well in the center and add in the egg, oil, milk, and vanilla extract. Stir everything together until just combined. Chop up chocolate and mix in chocolate chunks last.

Using a large cookie scoop, divide batter into muffin tins evenly and then press dough down into tins.

Bake cookie cups for 15 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Let cookie cups cool and harden in tin before easing them out with a knife.