Chocolate Earthquake Cookies
Whether you call them chocolate earthquake cookies or chocolate crinkle cookies, these are dark and fudgy on the inside with a melt-in-your mouth sugary coating on the outside and are simply irresistible!
- 5 ounces bittersweet chocolate 60%
- 1 ounce unsweetened chocolate
- 4 ounces unsalted butter 4 Tablespoons
- ⅓ cup granulated sugar
- 2 large eggs
- 2 Tablespoons liqueur such as Kaluha or amaretto
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon Salt
- 1 cup confectioners' sugar
- In small saucepan over very low heat, melt both chocolates with the butter, stirring until smooth. Let cool.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl using an electric mixer, beat the granulated sugar and eggs until pale and light, about 2 minutes. Beat in the cooled chocolate, liqueur, and vanilla.
- Reduce the mixer speed to low and beat in the flour mixture until blended. Cover the bowl and refrigerate for 1 hour.
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll the dough into 1 ½ inch balls, then generously coat with the sugar. Place the balls, about 2 inches apart, on prepared baking sheets. Bake until just set, 12 to 15 minutes. Let cool on a rack.
Serving: 1cookieCalories: 117kcalCarbohydrates: 14.6gProtein: 1.5gFat: 5.8gCholesterol: 20.8mgSodium: 26mgSugar: 8.4g
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