Cocoa Muffin Cookies

Combining the fluffy rise of a muffin with the irresistible crackled crust of a cookie, these Cocoa Muffin Cookies are the ultimate treat for coffee breaks. Made with light olive oil instead of butter, the soft and tacky dough takes the shape of the muffin tin while baking, creating a fudgy, rich interior and a snowy crinkled top.

Ingredients (Serves 4)

• 1 tea glass (approx. ½ cup) olive oil (@orodimilas)

• 1 egg

• 1.5 tea glasses (approx. ¾ cup) granulated sugar

• 1 cup all-purpose flour

• 3 tbsp cocoa powder

• 2 tbsp cornstarch or potato starch

• ½ pack baking powder (approx. 1 tsp)

• 1 tea glass powdered sugar (for coating)

Chef's Pro Tip

Keep the dough soft and slightly sticky—avoid adding excess flour. This sticky texture ensures the cookies remain moist and cake-like inside while expanding into the muffin cups.

Instructions

1. Whisk the Wet Base: In a mixing bowl, combine the olive oil, egg, and sugar. Whisk vigorously with a hand whisk until pale, frothy, and creamy.

2. Incorporate Dry Ingredients: Sift in the flour, cocoa powder, starch, and baking powder. Fold together using a spatula until a very soft, homogenous, and slightly sticky dough forms.

3. Shape and Coat: Scoop portions of the soft dough, gently roll them, and toss generously in the powdered sugar until fully coated in white.

4. Place in Tin: Place each coated dough ball into a greased muffin tin cup.

5. Bake: Bake in a preheated oven at 180°C (350°F) for 12 to 14 minutes. They will be delicate and soft right out of the oven; let them cool and set in the tin before serving.