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 oz. bittersweet chocolate (60%)
1 oz. unsweetened chocolate
4 oz. (4 Tbs.) unsalted butter
1/3 cup granulated sugar
2 large eggs
2 Tbs. liqueur, such as Kaluha or amaretto
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup confectioners’ sugar
1. In small saucepan over very low heat, melt both chocolates with the butter, stirring until smooth. Let cool.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 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.
4. Reduce the mixer speed to low and beat in the flour mixture until blended. Cover the bowl and refrigerate for 1 hour.
5. 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 1/2 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 Size: 1 cookie
- Calories: 117
- Sugar: 8.4g
- Sodium: 26mg
- Fat: 5.8g
- Carbohydrates: 14.6g
- Protein: 1.5g
- Cholesterol: 20.8mg
Keywords: chocolate cookie, cookie recipe, dessert