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Chewy Dark-Chocolate Cookies

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“I developed these when my husband and I were still dating. He's a type 1 diabetic, so if he's going to have dessert, it needs to be reduced-sugar and -carb or sugar-free. These are a take off of what my family always called "earthquake cookies," those powdered-sugar-coated chocolate cookies with the crackly tops. These won't crackle as nicely, but the cookies turn out chewy with a nice dark-chocolate flavor. I have found that they are just as good without the powdered sugar coating, if you prefer/don't mind a less-sweet cookie, like my husband. I also don't use a full cup of white sugar, just a scant cup. The dough will stick to your hands when you form it into balls, so if you just HATE chocolaty palms, use plastic gloves or another recipe.”
24-36 cookies

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Lightly grease (or spray with cooking spray) a cookie sheet.
  2. Cream butter and sugar together. Beat in eggs one at a time. Mix in vanilla and chocolate.
  3. Sift dry ingredients, add to creamed mixture, and mix well. Shape into 1-inch balls.
  4. Roll balls in powdered sugar, if using. Coat well. Put on greased baking sheet.
  5. Bake for 8-12 minutes. Cookies will be soft.

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