Not your standard cookie, Chocolate Earthquake Cookies are made with real chocolate, and then rolled into icing sugar before baking for the delicious Earthquake effect.
If I can assure you of one thing with these cookies, it’s that it’s going to get slightly messy. And delicious! The chocolate cookie batter is rolled, and then dipped into icing sugar to coat. The result, once baked, is that they look like an earthquake, with cracks and craters.
I’ve made this particular version with milk chocolate, because that’s what my kids prefer, but I strongly encourage you to try these with dark chocolate. They just work so well, because sometimes the milk chocolate and the icing sugar can be a VERY sweet combo.
Alternatively you could make both versions and have a cookie-off – which sounds dangerously delicious, doesn’t it?
Tips for making Chocolate Earthquake Cookies:
This is a make-ahead recipe. You’ll need to chill the batter in the fridge after making for a few hours, or preferably overnight. Don’t skip this step. You end up with a gooey mess.
Get the kids involved. Once you’ve rolled the balls, you’ll need to dip them into the icing sugar. It’s a sensory experience that many kids would love, get them involved – and let them help clean up afterwards.
To store these cookies, keep them in an airtight container at room temperature for up to two weeks. Alternatively you can freeze for up to 3 months.
Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.
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Chocolate Earthquake Cookies Recipe
Ingredients
120g butter
120g milk chocolate (or dark if that’s what you prefer)
4 eggs
2 cups of caster sugar
1 teaspoon of vanilla
2 cups of plain flour
2 teaspoon baking powder
A pinch of salt
FOR COATING
1/2 cup icing sugar
Instructions
- In a saucepan over medium heat, melt butter and chocolate until completely melted.
- In a large bowl, beat eggs, sugar and vanilla, until combined. Add the melted butter and chocolate, and beat for 30 seconds.
- Add in the flour, baking powder, and salt and beat until smooth.
- Place the bowl in the fridge and chill for a few hours, or overnight.
- Preheat the oven to 180ºC, and line a baking tray with baking paper.
- Place the icing sugar in bowl. Roll the cookie mix into balls (around a tablespoon each), and then roll in the icing sugar (it’s messy, but deliciously so!).
- Place onto the baking tray and bake for 15-18 minutes.
