- June 4, 2018 at 11:20 pm #386752mosParticipant
3/4 cup brown sugar, packed
1/3 cup vegetable oil or melted coconut oil
6 tbs unsweetened cocoa powder
6 tbs hot water
2 tsp vanilla extract
1 2/3 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream or Greek yogurt, heaping
1 1/3 cup semisweet chocolate chips, divided (or a mix of regular and mini)
Preheat oven to 400°.
Line a standard size muffin tin with liners. Set aside.
In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 min.
Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Add to the sugar and oil, beat for 1 min. Add the eggs and vanilla, mix until combined.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Gradually alternate adding the dry ingredients and the sour cream to the large mixing bowl.
do not over-mix. fold in 1 cup of the chocolate chip with a spatula.
Using a large scoop, fill each liner. Sprinkle the remaining 1/3 cup of chocolate chips on top and gently press into the batter.
Place in the oven to bake for 7 min at 400°, then reduce the heat to 350° and continue baking for 10-12 more min. The cracks should look slightly moist and the edges should be firm. Remove from oven and allow to cool in the pan for 5 min before transferring to a wire rack to cool completely.
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