Chocolate Quakes

Chocolate Quakes
By: Peggy Cullen

3 Tablespoons butter, melted
½ cup granulated sugar
1 large egg
½ teaspoon vanilla
3 Tablespoons unsweetened cocoa powder
½ cup flour
½ teaspoon baking powder
1/8 teaspoon salt
¼ cup finely ground pecans (optional)
¼ cup semisweet chocolate chips
Confectioners’ Sugar

In a medium bowl using an electric mixer, beat the melted butter, granulated sugar, egg and vanilla on low speed until pale in color and thickened, about 1 minute. Sift the cocoa, flour, baking powder, and salt into the bowl and mix on low speed until incorporated. Fold in the nuts (optional) and chocolate chips. Chill the mixture until firm enough to handle, about 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place about ¾ cup confectioners’ sugar in a small bowl (you won’t use it all).

Form the chilled dough into 1-inch balls and roll each in the confectioners’ sugar to coat completely. Place the cookies on the prepared baking sheets about 1 ½ inches apart. Bake for 12 minutes, or until the cookies are puffed and the sugar has cracked apart. They will appear underdone in the center. Let sit for 5 minutes, then transfer to a wire rack to cool completely.

Almost 2 dozen cookies