Kooky Cookies: Top of the Muffin to Who(m)?

I’m in the mood for cookies lately, is it obvious yet?
These are from epicurious, but I first saw the recipe here and further adapted it because I’m a rebel with a cookie cause.

They’re rich, chocolaty and remain chewy in the center, while being shortbread-like around the edges. I usually like my cookies the way I like my men – stored in the fridge and cold (no worries, I have no idea what I mean either) – but I broke tradition here by having one not too long after it came out of the oven: they’re great either way.

I baked these in something I hadn’t used in quite a while: the muffin top pan from hell. AKA a good excuse to make your cookies just about as big as your mouth can stretch.
For the record, the very first cookies I muffin topped were these and they’re still among my favorites. The ingredient list may seem loopy, but it all makes perfect sense when you attempt one first bite that’s bound to be followed by another one. Trust me, I’m a doctor. (My legal team begs me to clarify that I really am not. And that I don’t have a legal team.)

Since I nixed the steel oats from the recipe (because I already ate whole wheat oatmeal cookies with chocolate chips the other day, a fact the picture below can attest to), I feared there would be some mega spreading action while the cookies were baking, but such wasn’t the case. I left a generous 1/2 inch all around the flattened cookie dough before baking it, and they just about reached the edges of the pan once ready. Good cookies, good. You deserve a cookie, cookies.

Dark Chocolate Muffin Top Pan Cookies:

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 (I use Trader Joe’s Pound Plus)

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

Update: I made them sans muffin top pan. See recipe for muffin top panlessness after the picture.

“No muffin top pan? No problem” Dark Chocolate Cookies:

1 cup (120 g) whole wheat pastry flour
1/4 cup (20 g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup (112 g) nondairy butter
1/2 cup (100 g) granulated sugar
1/2 teaspoon pure vanilla extract
1/4 cup semisweet chocolate chips

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.
Scoop out 1 heaping tablespoon (32 g) dough per cookie.
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 10 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: 12 cookies

  • Eva says:

    These cookies look delicious! I’ll have to try them. Thank you so much for providing a recipe. I looked up vegan blogs and this is the first one I’ve come across that still updates and provides the recipe. What a great first impression to a blog!

  • Joy says:

    That looks utterly lovely.

  • Leigh says:

    Chocolate on chocolate. Now that’s what I’m talking about!

    • Celine says:

      I ate the whole bar that’s in the background after I ate the two cookies. (not really, even I have my limits.)

  • Josiane says:

    I’ve been having chocolate cookies in the back of my mind for a little while. Thanks to you, I’ll have some in my mouth in the very near future! Those seem to be exactly what I was craving – good job, mind reader!

  • N’s birthday is on Saturday – I think I’ll make her cookies for brekkie! She’s been on a chocolate time-out after an unfortunate bout of over indulgence last weekend and these cookies would put a smile on her little face. Quickly followed by a huge almond milk mustache speckled with chocolate cookie crumbs. With that mental image to look forward to, how can I even hold off until Saturday to make these for her?

    • Celine says:

      oh, what present will the birthday girl be getting? I hope it’ll be a blast! sorry to hear about the chocolate overload. I’ve been there too many times to count, and not only in kid form.

      • Birthday girl got lots of arts & crafts and school-related stuff – she starts preschool tomorrow! Well, it’s a montessori-ish/waldorf-y place so they call it playschool, but either way she’s super duper excited.

        Oh, and I made these cookies (as well as my own de-glutenized version) for her party and both batches were gobbled right up! I don’t have a muffin pan – yet – so I added a wee bit of coconut milk and used a little less fat, and my cookies spread out super-thin. Double-chocolate monster cookies? Yes, please! I want to get a muffin pan just so I can make these again and see what happens when they hit the edge of the tin, though.

        • Celine says:

          I guess it would be best to add a little extra flour if one is muffin top pan-less! I prefer my cookies with a little extra meat (so to speak) on their bones, super-thin cookies aren’t my thing.

          it’s so cool that b-day girl is excited about playschool! hope she’ll have a blast and learn oodles of amazing stuff there.

          • Ahh, yes, I meant muffin top pan, I have oodles of muffin pans. I’m not a thin cookie fan, either, but it was fun for the kids. And they all thought they were getting way more cookie than they actually were, which made the other mums happy.