Chocolate Earthquake Cookies

5 from 1 vote

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!

Prep Time15

Cook Time15

Total Time30

Course: cookies

Cuisine: American

Servings: cookies

Calories: 117kcal

Author: Kathy Kingsley

Ingredients

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

Instructions

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.

Notes

More chocolate dessert recipes? Yes, please!
Double Chocolate Pudding
Chewy Salted Caramel Brownies

Nutrition