Earthquake Cookies

Got this recipe from an American Girl recipe book!  It’s a rather soft, fudg-y cookie.  Very tasty.  We used freshly ground whole wheat flour, and brown sugar instead of granulated.  The cookies are also known as “Chocolate Crinkle Cookies”; both names reflect the crackly tops of these cookies.

Ingredients

• 1/4 cup powdered sugar, sifted
• 1 2/3 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) butter
• 1 1/4 cup sugar
• 2 large eggs
• 1/2 tsp vanilla extract

Directions

• Sift powdered sugar into a small bowl and set aside.
• Mix flour, cocoa, baking powder and salt in a large bowl.  In another bowl, gently beat butter and sugar until fluffy.  Add 1 egg, beat in, add the other egg and vanilla, beat in.
• Add dry mixture to wet mixture, mix until blended.
• Preheat oven to 350F.  Line 2 cookie sheets with parchment paper.
• Roll dough into little balls, roll balls in the powdered sugar and set on cookie sheets, about 2 inches apart.
• Bake 10 – 12 minutes or until cookies are crackled and puffed.  Remove from oven and let cool for a little, then remove from cookie sheet onto a rack.
• Let cool completely and enjoy.  I liked them A LOT!

 

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