Chocolate Earthquake Cookies Food

EARTHQUAKE COOKIES

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.

CHOCOLATE EARTHQUAKE COOKIES

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.

CHOCOLATE CRINKLE COOKIES

Steps:

• Using an electric mixer set at medium speed, combine the sugar, oil, melted chocoate, and vanilla. Beat in the eggs until well combined, scraping down the sides of the bowl with a spatula as needed.
• In a separate bowl, sift together the flour, baking powder, and salt. Slowly add in the flour mixture using the lowest speed setting. Mix until the flour is fully incorporated. Transfer the cookie dough to a lidded container and refrigerate for 1 to 2 hours.
• Preheat the oven to 375°F. Remove the dough from the refrigerator and shape it into 1-inch balls. Roll each ball in the powdered sugar. Place the balls about 1 inch apart on cookie sheets lined with baking parchment or a silicone baking mat. Bake for 10 to 12 minutes until cookies have puffed up and appear cracked on the surface. Cool the cookies completely on a wire rack, then transfer to a lidded container.