Chocolate Earthquake Cookies

I can’t wait to try these recipes because the end result sounds heavenly. I might even try the regular AND the gluten-free.

Gluten-Free Chocolate Earthquake Cookies
For the Dough:
1 cup American Almond ™ Blanched Almond Flour
1/4 cup potato starch
1/4 cup rice flour
3/4 tsp. baking powder
12 oz high quality bittersweet chocolate (68% or higher) such as Scharffenberger or Green and Black
4 ounces unsweetened chocolate
4 Tbsp unsalted butter
1 tablespoon instant espresso or coffee powder dissolved in 1 Tablespoon hot water
3 eggs
1/3 cup granulated sugar

For the Coating:
3/4 cup granulated sugar
3/4 cup confectioner’s sugar

To Prepare:
1. Preheat the oven to 325 ℉. Line two baking sheets with parchment paper.
2. Stir together the American Almond ™ Blanched Almond Flour, potato starch, rice flour and baking powder and set aside.
3. Melt the chocolates and butter over a double boiler. Allow to cool slightly then stir in the dissolved espresso or coffee powder.
4. Whip together the eggs and sugar in the bowl of a mixer fitted with the whip until light and expanded in volume, about 5 minutes.
5. Add the melted chocolate to the whipped eggs. Whisk in the dry ingredients.
6. Chill the batter until firm.
7. For the Coating: pour the granulated and confectioner’s sugar into two separate bowls. Portion the chilled batter into rounds. Roll each ball of dough until it is uniform and smooth. Roll each ball of dough first into the granulated sugar then in the confectioner’s sugar. Coat each piece generously. Position the dough spaced 2 inches apart on the prepared baking sheets.
8. Bake the cookies until there are deep cracks in the surface, they are firm to the touch but still moist in the center, about 15 minutes. (Do not overbake them.) Let the cookies cool until they are just cool enough to eat. Or let them cool completely before storing. They will keep at room temperature for about 1 week, several weeks if frozen.

Chocolate Earthquake Cookies
12 ounces bittersweet chocolate (68% or higher)
5 tablespoons black coffee1 tablespoon Trablit (or other coffee extract)1 cup finely ground almonds
1/2 cup plus 2 tablespoons all purpose flour
3/4 teaspoon baking powder
3 eggs
1/3 cup sugar
4 tablespoons unsalted butter

To coat the cookies:
3/4 cup sugar
3/4 cup powdered sugar

1. Preheat the oven to 325 ℉. Melt the chocolate and butter over a double boiler or in short 30-second intervals in a microwave, stirring often.

2. In a medium bowl, combine the ground almonds, flour and baking powder and set aside. In a standing mixer with a whisk attachment, beat the eggs and sugar at high speed until thick, pale ribbons form, about 5 minutes.

3. Pour the coffee and trablit into the chocolate mixture and stir to combine, then add to the egg mixture. Mix to combine, then add the dry ingredients, whisking briefly until combined. The batter will be thin. Chill the batter until it’s solid, about 2-3 hours.

4. Place the remaining sugar and powdered sugar into separate bowls. Using a 1-inch ice cream scoop, scoop the chilled batter into round balls, rolling them between your palms until nice and smooth. Roll the balls first in the plain sugar and then in the powdered sugar to coat thoroughly. Place on a baking sheet, leaving a few inches between balls of dough.

5. Bake the cookies for about 17-18 minutes, or until cracked open on the surface, firm in texture but still soft to the touch in the center.

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