Earthquake Cookies (Chocolate Crinkle)

Maura Kilpatrick’s Earthquake Cookies (AKA Our Favorite Chocolate Crinkle Cookies)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sift together the flour, cocoa powder, baking powder, and salt; set aside. Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and very fluffy, about 5 minutes. Scrape the bowl. Lower the speed and add the eggs one at a time, scraping between additions. Still on low speed, add the chocolate. Mix until well combined, about 1 minute.

Step 2

Add the vanilla to the mix. Staying on low speed, alternate adding the flour mixture and the milk. Begin and end with the flour mixture in three additions, scraping the bowl between additions.

Step 3

Transfer the dough, which will resemble very wet batter, to a bowl; cover and refrigerate at least overnight, and up to 1 week.

Step 4

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Put the confectioners’ sugar and the granulated sugar in separate bowls.

Step 5

Use a 2-tablespoon cookie scoop or portion scoop and shape the cookies into a ball. Roll each ball into the granulated sugar first and then into the confectioners’ sugar, coating completely.

Step 6

Place the cookies onto the prepared baking sheet 1/2-inch apart. Bake until puffed and cracked and just set around the edges, 14 to 16 minutes. The centers will still be soft and appear under-baked. Cool completely on the baking sheet. Serve right away or store in an airtight container for up to 4 days.