Where every bite is a perfect mix of a crackly crust and a fudgy middle.
Ingredients:
- 1/2 cup unsalted butter (1 stick)
- 8 ounces semi-sweet chocolate, chopped (or chocolate chips)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 cup chocolate chips or chunks (optional for extra chocolatey cookies)
- Some powdered sugar to roll in
How to Make It:
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Melt Chocolate:
- In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth.
- Remove from heat and let cool slightly.
- Mix Wet Ingredients:
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract.
- Gradually pour in the melted chocolate mixture and stir to combine.
- Combine Dry Ingredients:
- Sift the flour, cocoa powder, sea salt, and baking powder into the chocolate mixture.
- Fold the ingredients together until just combined.
- If you’re using additional chocolate chips or chunks, fold them in now.
- Chill and Roll:
- Chill the dough for a few hours until firm.
- Roll dough into balls.
- Optionally, roll the dough balls in powdered sugar.
- Bake:
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are just set around the edges but still soft in the middle.
- Cool:
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer them to a wire rack to cool completely.
Helpful Tips:
- Chilling Dough: Chilling the dough ensures that the cookies will maintain their shape and get that beautiful crackled top.
- Storage: Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
- Pair with a cold glass of milk for a classic treat.
- Add a sprinkle of sea salt on top for a sweet and salty combination.
FAQs:
- Do I have to use powdered sugar?
No, you don’t have to roll the cookies in powdered sugar if you prefer them without it. - Can I add nuts to the cookies?
Yes, you can add chopped nuts such as walnuts or pecans for added texture. - How can I tell if the cookies are done?
The cookies should be set around the edges but still soft in the middle when done. They will continue to firm up as they cool.
Servings:
- Makes approximately 24 cookies.
Preparation Time:
- 15 minutes (plus chilling time)
Cooking Time:
- 10-12 minutes
Nutrition Information:
(Approximate per cookie)
- Calories: 150
- Fat: 9g
- Carbohydrates: 18g
- Protein: 2g
Enjoy these Earthquake Brownie Cookies with their perfect mix of crisp edges and fudgy centers, just like a brownie in cookie form!
Recipe Card
Earthquake Brownie Cookies
Where every bite is a perfect mix of a crackly crust and a fudgy middle.
Ingredients
- – 1/2 cup unsalted butter 1 stick
- – 8 ounces semi-sweet chocolate chopped (or chocolate chips)
- – 3/4 cup granulated sugar
- – 1/4 cup light brown sugar packed
- – 2 large eggs
- – 1 teaspoon vanilla extract
- – 3/4 cup all-purpose flour
- – 2 tablespoons unsweetened cocoa powder
- – 1/2 teaspoon sea salt
- – 1/2 teaspoon baking powder
- – 1 cup chocolate chips or chunks optional for extra chocolatey cookies
- – Some powdered sugar to roll in
Instructions
Preheat and Prep:
- – Preheat your oven to 350°F (175°C).
- – Line a baking sheet with parchment paper.
Melt Chocolate:
- – In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth.
- – Remove from heat and let cool slightly.
Mix Wet Ingredients:
- – In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract.
- – Gradually pour in the melted chocolate mixture and stir to combine.
Combine Dry Ingredients:
- – Sift the flour, cocoa powder, sea salt, and baking powder into the chocolate mixture.
- – Fold the ingredients together until just combined.
- – If you’re using additional chocolate chips or chunks, fold them in now.
Chill and Roll:
- – Chill the dough for a few hours until firm.
- – Roll dough into balls.
- – Optionally, roll the dough balls in powdered sugar.
Bake:
- – Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- – Bake for 10-12 minutes, or until the cookies are just set around the edges but still soft in the middle.
Cool:
- – Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- – Transfer them to a wire rack to cool completely.