1/1 Photo of Chocolate Earthquake Cookies
2 hrs 32 mins
2 hrs 20 mins
Terri F.'s Note:
These fudgy, rich, and oh so yummy cookies have a powdered sugar coating that cracks upon baking. That's why they're named earthquakes! Prep time includes refrigerating time. They freeze very well. Enjoy! :o)
My Private Note
Units: US | Metric
- 1Melt chocolate and butter over low heat in a heavy saucepan until chocolate is almost melted, stirring frequently.
- 2Remove from heat and let chocolate finish melting, then cool.
- 3In a large bowl, whisk eggs until well beaten.
- 4Whisk in sugar, vanilla, and melted chocolate mixture.
- 5Add flour, baking powder and salt, and whisk until smooth.
- 6Chill the mixture until firm, at least 2 hours, and up to 24 hours.
- 7When ready to bake, preheat oven to 350 degrees F.
- 8Lightly butter one or two baking sheets.
- 9Place powdered sugar in a small bowl.
- 10Using about a teaspoon of the cookie dough, roll it between your palms to shape into a ball.
- 11Roll the ball in powdered sugar to coat, then place on baking sheet, you should be able to get a dozen on a sheet.
- 12Bake for 12 minutes, switching placement of baking sheets at half point if you are baking 2 sheets at once.
- 13Cool slightly before removing to wire rack to finish cooling.
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Nutritional Facts for Chocolate Earthquake Cookies
Serving Size: 1 (1216 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 92.4
- Calories from Fat 31
- Total Fat 3.4 g
- Saturated Fat 2.0 g
- Cholesterol 19.7 mg
- Sodium 32.8 mg
- Total Carbohydrate 14.9 g
- Dietary Fiber 0.5 g
- Sugars 10.4 g
- Protein 1.3 g