I call these the ultimate earthquake cookies because they have double the chocolatey goodness by being a chocolate cookie with chocolate chips. They also have a double sugar coating too, being rolled in granulated sugar and then in confectioner’s sugar.
So yes, these sugar bombs are sugar filled! We have them around Christmas when we often splurge on goodies like these.
The kids love to help with these earthquake cookies, because they love to roll them out and roll them in the two different sugars. It’s fun to see the look on their face when we take them out of the oven and they see them “cracked”.
Ultimate Earthquake Cookies Step by Step with Pictures:
Make three bowls like the ones below. Combine the cookie dough ingredients in the largest bowl. Add the granulated sugar to the second bowl and confectioner’s sugar to the third bowl.
Use a tablespoon to scoop out an amount of cookie dough. Roll it in your hand and then roll it in the granulated sugar and then the confectioner’s sugar. Place the cookies on a stainless steel baking sheet about 1 inch apart.
Bake at 375 degrees Fahrenheit for 10 minutes. Remove to wire rack to cool so that they stop cooking and stay soft on the inside.
Earthquake Cookie Recipe
This recipe makes 24 small cookies, 12 larger cookies.
Ultimate Earthquake Cookies
Equipment
Ingredients
- 1-1/4 cup brown sugar
- ½ cup butter , softened
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups unbleached all purpose flour
- 6 tablespoons cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅔ cup chocolate chips
Roll In:
- ⅓ cup granulated sugar
- ½ cup confectioner’s sugar
Instructions
- Combine cookie dough ingredients in a large bowl. Chill until stiff enough to mold into balls. Shape dough into 1-2 inch balls.1-1/4 cup brown sugar, 1/2 cup butter, 1 teaspoon vanilla extract, 2 eggs, 2 cups unbleached all purpose flour, 6 tablespoons cocoa powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 2/3 cup chocolate chips
- Place the granulated sugar in one bowl and the confectioners sugar in another bowl. Roll the cookie dough balls in the granulated sugar and then in confectioner’s sugar. Place on a stainless steel cookie sheet 1-2 inches apart and bake at 375 degrees Fahrenheit for 10 minutes.1/3 cup granulated sugar, 1/2 cup confectioner’s sugar
- Remove to wire rack to cool so that they stop cooking and stay soft on the inside.
