Chocolate Earthquake Cookies Recipes

Steps:

• Melt chocolate and butter over low heat in a heavy saucepan until chocolate is almost melted, stirring frequently.
• Remove from heat and let chocolate finish melting, then cool.
• In a large bowl, whisk eggs until well beaten.
• Whisk in sugar, vanilla, and melted chocolate mixture.
• Add flour, baking powder and salt, and whisk until smooth.
• Chill the mixture until firm, at least 2 hours, and up to 24 hours.
• When ready to bake, preheat oven to 350 degrees F.
• Lightly butter one or two baking sheets.
• Place powdered sugar in a small bowl.
• Using about a teaspoon of the cookie dough, roll it between your palms to shape into a ball.
• Roll the ball in powdered sugar to coat, then place on baking sheet, you should be able to get a dozen on a sheet.
• Bake for 12 minutes, switching placement of baking sheets at half point if you are baking 2 sheets at once.
• Cool slightly before removing to wire rack to finish cooling.

Steps:

• Mix cake mix, eggs, shortening, and water in medium size bowl; mix with a spoon. Chill for 1 hour.
• Shape dough into balls, roll in powdered sugar. Place on cookie sheet and bake at 375 degrees F (190 degrees C) for 8-10 minutes; or until brown.

Steps:

• Place the shortening and sugar into a mixing bowl and rub or beat with a spoon until the mixture is light and fluffy.
• Add the egg and the molasses and beat well.
• Sift flour before measuring, then sift again with the dry ingredients so that they are mixing well.
• Add the flour mixture to the shortening mixture and mix well.
• Refrigerate the dough for at least 1 hour.
• Preheat the oven to 375°F.
• Shape the dough into 1-inch balls.
• Roll each ball in granulated sugar.
• Place the balls 2-inches apart on an ungreased cookie sheet.
• Bake the cookies at 375° for 8-10 minutes or until lightly browned.
• Remove from the oven and allow them to cool slightly (about 2 minutes).
• Remove from the cookie sheet to wire racks to cool completely.

Steps:

• Put espresso or coffee in a small metal bowl. Put butter in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso and stir to combine. Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.
• Combine the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl. Whisk to combine thoroughly and set aside.
• Combine eggs and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.
• Add the vanilla and the butter mixture, then mix on low speed until combined. Add the flour mixture, then mix again on low until combined. Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.
• Heat oven to 350 degrees. Put granulated sugar and confectioners' sugar into two separate bowls. Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each). Roll into smooth balls and drop a few at a time into the bowl of granulated sugar, rolling to coat. Transfer to the bowl with the confectioners' sugar. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies. Place in freezer until firm, about 10 minutes.
• Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 14 minutes. Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.