Day 11: Chocolate Earthquake Cookies

Chocolate Earthquake Cookies
The name says it all. With creamy, melted chocolate this cookie will rock your world. Add your favorite variety of nut for a little extra texture!

Ingredients
4 tablespoons butter (¼ cup)
4 (1-ounce) squares unsweetened chocolate
2 cups white sugar
4 extra-large eggs
2 cups sifted all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup chopped nuts (I use almonds or hazelnuts, but walnuts work well too!)
1 cup powdered (confectioner’s) sugar

Instructions

In a large, heavy saucepan over low heat, melt butter and chocolate. Melt chocolate, stirring occasionally, until smooth; remove from heat.

Stir sugar into warm chocolate mixture. Stir in eggs, one at a time, beating well after each addition. Sift in flour, baking powder, and salt; stir until smooth. Stir in nuts.

Cover and refrigerate, preferably for 1½ hours; dough may be refrigerated longer or overnight, if you wish. This will be a soft dough and must be refrigerated. It may be left in saucepan or transferred to a bowl.

When ready to bake: preheat oven to 300 degrees

Adjust two racks to divide oven into thirds. Line cookie sheets with parchment paper to prevent cookies from sticking.

Place powdered sugar in a small bowl. Sugar palms of your hands with some of the powdered sugar. Roll dough into 1½-inch balls. Roll balls in powdered sugar and place 2-inches apart onto prepared cookie sheet.

Bake 20-22 minutes or until tops of cookies are barely semi-firm to touch. DO NOT OVER BAKE –these should be slightly soft in the centers. (If you bake only one sheet at a time, bake high in oven.) Reverse position of sheets top to bottom and front to back once during baking to ensure even baking. Remove from oven and cool on wire cooling racks.

Storing: The cookies will keep in an airtight container for up to three days or in the freezer for up to two months. Sprinkle with fresh confectioners’ sugar after cooling.