Earthquake Cookies
Get ready to wow your taste buds with these irresistibly fudgy Earthquake Cookies! Named for their dramatic crackled appearance, these chocolate delights combine the rich flavors of cocoa powder and vanilla with a satisfying crunch of powdered sugar on the outside. A quick chill in the fridge ensures the dough is perfectly firm and easy to work with, while a brief stint in the oven creates their iconic crispy-on-the-outside, soft-on-the-inside texture. Perfect for holiday cookie trays, special occasions, or anytime you crave an indulgent chocolate treat, these cookies are as fun to make as they are to eat. With just 15 minutes of prep time and a yield of 24 perfectly portioned bites of joy, these Earthquake Cookies are destined to shake up your dessert game!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup vegetable oil
- 0.5 cup powdered sugar (for coating)
Instructions
In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In another large mixing bowl, combine granulated sugar, brown sugar, eggs, vanilla extract, and vegetable oil. Whisk until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or spoon until a thick dough forms.
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or until firm. This step is crucial for handling the dough easily.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Place powdered sugar in a shallow bowl or plate. Using a spoon or cookie scoop, scoop out 1-tablespoon-sized portions of dough and roll them into balls with your hands.
Coat each dough ball generously in powdered sugar, ensuring it is well covered.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake for 10-12 minutes or until the cookies have spread and the surfaces have cracked. The centers will still be slightly soft when you remove them from the oven.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these irresistibly chocolatey Earthquake Cookies!
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 529.2 g | 192% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 361.5 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 299 mg | 23% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2219 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
