We were in a baking frenzy on Sunday to refill our freezer with a fresh stock of new cookies. We (my mom and I) wanted to make two totally different types of cookies because the best part of putting together a cookie box is including a variety of cookies (we have some Gingersnaps and Frosted Sugar Cookies in the freezer already). We decided on these Chocolate Quakes after making the French Sables since they were a little different and fun.
Chocolate Quakes are covered in confectioners’ sugar before baking so when they expand in the oven they crack making them look like the earth after an earthquake. The chocolate base for the cookies is nice and moist, but the sugar really puts them over the top. These cookies are great with a cup of tea (or anytime if you are like me and think there is no bad time to eat a cookie). Similar to the Sables, we folded in the dry ingredients rather than using the stand mixer since you want to just incorporate and not over-mix.
Makes 24 cookies
- 3 tablespoons unsweetened cocoa powder, preferably Dutch-process like this
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup finely ground pecans or almonds (we used almonds)
- 1/4 cup semisweet chocolate chips
- About 3/4 cups confectioners’ sugar, sifted
- In a large bowl, sift the cocoa, flour, baking powder, and salt. Set aside.
- In a mixer fitted with a whisk (or in a bowl with a hand mixer), beat the butter, granulated sugar, egg and vanilla on low speed until pale yellow in color and thickened, about 1 minute. Pour dry ingredients into mixing bowl with butter mixture. Fold the two together with a large spatula until just incorporated. Fold in nuts and chocolate chips. Cover and chill until the dough is firm enough to handle, about 1 hour.
- Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or foil. Place the confectioners’ sugar in a medium bowl.
- Form the chilled dough into 1-inch balls, place in the confectioners’ sugar and roll to coat completely. Place on the baking sheets, leaving about 2 inches between the cookies. Bake for 12 minutes, or until the cookies are puffed and the surfaces have cracked; the centers will appear underdone. Remove from the oven and let sit for 5 minutes, then transfer to a rack and cool completely.
Adapted from The Essential New York Times Cookbook