Chocolate Quakes

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“A heavenly little chocolate cookie. Do yourself a favor and throw out the Hershey's cocoa and find a good Dutch-process cocoa. This is an adaptation of a recipe from "Got Milk? The Cookie Book".”
READY IN:
22mins
SERVES:
24
YIELD:
2 dozen cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium bowl with electric mixer, beat butter, sugar, egg and vanilla on low speed until pale yellow in color and thickened, about 1 minute.
  2. Sift cocoa, flour, baking powder and salt into the bowl and mix on low until incorporated.
  3. Fold in nuts and chocolate chips.
  4. Cover and chill until dough is firm enough to handle, about 1 hour.
  5. Preheat oven to 350°F.
  6. Line a baking sheet with parchment paper.
  7. Place confectioner's sugar in a medium bowl.
  8. Form chilled dough into 1-inch balls.
  9. Roll in confectioners' sugar to coat completely.
  10. Place on baking sheet about 1-1/2 inches apart.
  11. Bake 12 minutes, or until cookies are puffed up and surfaces have cracked apart.
  12. (The center will still appear underdone).
  13. Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.

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