Directions

• Heat oven to 350°F. Line 2 large baking sheets with parchment paper; set aside.
• In large mixing bowl, whisk egg. Add brown sugar and vanilla and whisk until combined. Add cocoa powder, baking powder and salt and whisk until combined.
• Add SunButter and with a strong spoon, stir very well until complete combined.Dough will be thick, stiff and almost crumbly in texture. Stir in chocolate chips and distribute even through dough.
• Using your hands, roll dough into golfball-sized balls. The dough is pretty crumbly, but the warmth from your hands will help the dough stick together.
• The cookies do not spread much during baking, so after placing 5 to 6 dough balls on each prepared baking sheet, carefully press down on each dough ball to slightly flatten.
• Bake for 8 to 10 minutes until edges of cookies are set. Cookies should look slightly under baked. Allow to cool on pan for 10 minutes before removing to wire rack to cool completely.
• Store in airtight container at room temperature for up to 1 week, or place in freezer bag and place in freezer for up to 3 months.