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

  • Rachel says:

    Any excuse to make HUGE cookies is fine by me. I love the short ingredient list on these cookies and they’re refreshingly un-Christmasy! (I’m tired of Christmas sweets!)

    • Celine says:

      I would imagine Christmas sweets are tired of us too. “keep your paws away from my sticky buns, stupid humans!”

  • panda cookie says:

    I like my cookies like I like my pandas. Fuzzy and chewy? That makes no sense either.

  • These cookies look wonderful, Celine! Simple chocolate cookies are always best, in my opinion

  • Charis says:

    Great blog! I’m always wanting cookies!! =) I will definately try these recipes out, although sometimes I find chocolate a little too rich in cookies…but maybe these will convert me!
    Happy New Year!
    From Charis of Sugar & Spice
    xox

    http://sugarandspiceblog.blogspot.com/

    • Celine says:

      you know, I agree with you: I find double chocolate cookies to be a bit too much at times. that’s why I usually only go for them once or twice a year. cocoa powder everywhere, rejoice at the thought.

      happy new year, Charis!

  • Nix says:

    All Hail the Cookie Monster.

    HAPPY NEW YEAR! I hope you ate lots of cookies and drank lots of Champagne!

    Best
    n