- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- pinch of salt
- 1/2 tsp. baking powder
Preheat the oven to 350°F. Cream the butter and sugar on medium-high speed until light and fluffy. Mix in the egg. Mix in the cocoa powder at low speed until well blended.
Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.
Divide dough into 6 balls. Turn standard 12 yield muffin pan upside down and spray six of the bottoms with Pam or grease with butter/oil.
Place ball at center of muffin pan mold bottom and then press down to flatten dough. Smooth dough and spread across almost the entire muffin mold bottom, forming a bowl shape. Make sure your dough does not get too thinly spread at any one spot. Repeat with remaining dough balls.
Bake for approximately 8-10 minutes until cookie dough looks cooked and no longer wet. Let cookie bowls cool and set on the upside muffin pan. To remove gently apply a little pressure at the bowl edges and twist slightly at the bowl bottom and they should pop off in one piece.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.