For the cookies:
1 cup white all-purpose flour
1 tsp baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp salt
3/4 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/4 teaspoon instant coffee or espresso powder
1 tsp baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp salt
3/4 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/4 teaspoon instant coffee or espresso powder
1/2 cup powdered sugar (for rolling the cookies)
In a medium bowl, whisk together the flour, cocoa, salt, coffee/espresso powder, and baking power.
In a separate large bowl, preferably with an electric mixer, combine the vegetable oil and granulated sugar. Beat for 2 minutes. Add eggs and vanilla; mix until combined. Add in flour mixture, and mix until combined.
Cover the mixture with plastic wrap (either in the bowl, or just dump it out onto the counter and form a disc). Refrigerate for 2 hours or overnight.
Preheat the oven to 350ºF. Line a cookie sheet with parchment paper. Place the powdered sugar into a small bowl. Roll the dough into 1-inch balls, then roll in the powdered sugar to coat.
Place on the prepared cookie sheet, spaced 2 inches apart. Bake for 10 minutes. When they come out they'll be soft in the middle and slightly crisp on the outside.
Recipe adapted from LOL Foodie.
In a medium bowl, whisk together the flour, cocoa, salt, coffee/espresso powder, and baking power.
In a separate large bowl, preferably with an electric mixer, combine the vegetable oil and granulated sugar. Beat for 2 minutes. Add eggs and vanilla; mix until combined. Add in flour mixture, and mix until combined.
Cover the mixture with plastic wrap (either in the bowl, or just dump it out onto the counter and form a disc). Refrigerate for 2 hours or overnight.
Preheat the oven to 350ºF. Line a cookie sheet with parchment paper. Place the powdered sugar into a small bowl. Roll the dough into 1-inch balls, then roll in the powdered sugar to coat.
Place on the prepared cookie sheet, spaced 2 inches apart. Bake for 10 minutes. When they come out they'll be soft in the middle and slightly crisp on the outside.
Recipe adapted from LOL Foodie.
Um, I like brownies. I like brownies a lot. A whole lot. I guess this means I can't go to work tomorrow. Because I've gotta bake these.
ReplyDeletebeautiful!
ReplyDeleteAh it so lovely, I totally have try those crincles once :)
ReplyDeleteMmmm. I also love brownies and this looks wonderful, can't wait to make it!
ReplyDeleteThanks for the share! These are pretty darn yummy... a little dry, but I could have very possibly overcooked them!
ReplyDeletelove chocolate,so great! congrats for the site
ReplyDeleteI made this cookies yesterday and while it *looks* exactly like an Earthquake cookie, the taste is nowhere in the ballpark. I'm no master baker, but a couple of questions: why oil instead of butter? And why is cocoa (rather than chocolate) the source of the flavor? This recipe is a good start to approximating the Earthquake, but needs to be richer, heavier, and denser. Suggestions?
ReplyDeleteLarry,
DeleteSometimes oil is used instead of butter to ensure a moister product. The milk solids in the butter can make a baked good a little harder and dryer. As for the cocoa/chocolate issue, I think you're right in what you're alluding to: using chocolate would've probably made a better cookie. I just followed the recipe LOL Foodie used, but I will definitely be on the prowl for an Earthquake recipe with chocolate chocolate!
Hope this helps :)