EARTHQUAKE COOKIES
These cookies are so easy to make, you'll probably crumble! You can use any flavor cake mix you like for these cookies. The possibilities are endless!
Provided by Topoac
Categories Desserts Cookies Cake Mix Cookie Recipes
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 152 calories, Carbohydrate 18.9 g, Cholesterol 19.8 mg, Fat 7.7 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 164.3 mg, Sugar 13.1 g
CHOCOLATE EARTHQUAKE COOKIES
These fudgy, rich, and oh so yummy cookies have a powdered sugar coating that cracks upon baking. That's why they're named earthquakes! Prep time includes refrigerating time. They freeze very well. Enjoy! :o)
Provided by Terri F.
Categories Dessert
Time 2h32m
Yield 50 cookies
Number Of Ingredients 9
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.
EARTHQUAKE COOKIES IN A JAR
Steps:
- Sift together the flour, baking powder, almond meal, and salt. Melt the chocolate and butter together in a stainless steel bowl over a pan of simmering water.
- In an electric mixer fitted with a whisk, whip together the eggs and sugar at high speed for 3 to 4 minutes, until they become fluffy. Add the melted chocolate mixture and mix until incorporated. Add the dry ingredients slowly (better to take your bowl off the mixer for this part so flour doesn't fly around your kitchen) and mix until incorporated. Stir in the coffee, vanilla, and rum. Transfer to a small bowl and refrigerate for about an hour. It will become firm.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Put the granulated sugar in one bowl and the confectioners' sugar in a second bowl.
- Using a sturdy spoon, scoop the chilled dough into 1-inch scoops and place them 1 inch apart on the prepared cookie sheet. Roll each individual cookie between your hands until it is a smooth ball, dip in the bowl of granulated sugar, then in the bowl of confectioners' sugar, coating each one fully. Return them to the cookie sheet.
- Bake for about 10 minutes, or until the sugar cracks and the cookies just start to firm up. (They are especially delicious with a little softness in the center.) Allow them to cool on a rack, then store airtight.
DIRTY CHAI EARTHQUAKE COOKIES
In case you're wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it's a nod to a coffee bar creation in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. It's right at home on a traditional holiday cookie plate, thanks to its festive cinnamon, cardamom, ginger and cloves. Feel free to add a little freshly grated nutmeg, if you're so inclined. A strong coffee flavor adds nuance; black pepper lends a spicy kick; and malted milk powder, browned butter and brown sugar all contribute toasty warm notes to this craveable treat.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 45m
Yield 2 dozen cookies
Number Of Ingredients 16
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.
CHOCOLATE EARTHQUAKE CAKE
Make and share this Chocolate Earthquake Cake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease a cake tin.
- Cover the bottom of the cake tin with the chopped pecans and flaked coconut.
- Prepare cake mix as per package instructions.
- Pour over the chopped pecans and flaked coconut.
- Melt butter.
- Add to it the cream cheese, extract and confectione's sugar.
- Stir well, and then pour over the cake bottom.
- Bake for 40-45 minutes or until done.
- Please bear in mind that one cannot test for doneness as the cake will appear sticky even when done.
Nutrition Facts : Calories 754.5, Fat 40.8, SaturatedFat 16.2, Cholesterol 105.2, Sodium 622.8, Carbohydrate 96.4, Fiber 3.7, Sugar 77, Protein 6.7
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- Gently melt butter and chocolate in microwave; stir till smooth. Add sugar gradually, then use mixer to mix in eggs. Sift dry ingredients, and add to the chocolate mixture. Mix till just combined. Add vanilla and mix into dough. Refrigerate 20 minutes or more.
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