These fudgy, crinkly cookies are perfect for chocolate lovers.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
In medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. In large bowl, whisk brown sugar, egg and egg yolk, and vanilla until combined.
Place chocolate in large zipper-lock plastic bag and seal, removing as much air as possible from bag. Use rolling pin to gently pound chocolate into small pieces.
In small microwave-safe bowl, combine pounded chocolate and butter. Heat in microwave at 50 percent power until melted, 1 to 2 minutes. Use oven mitts to remove bowl from microwave. Use rubber spatula to stir chocolate mixture until well combined and shiny.
Add chocolate mixture to brown sugar mixture and use rubber spatula to stir until combined. Stir in flour mixture until no dry flour is visible. Let dough sit at room temperature for 10 minutes.
Place sugar in 1 shallow dish and confectioners’ sugar in second shallow dish.
Use your hands to roll dough into 12 balls (about 2 tablespoons each). Drop balls directly into shallow dish with sugar and roll to coat. Transfer dough balls to shallow dish with confectioners’ sugar and roll to evenly coat.
Place baking sheet in oven. Bake cookies until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw in cracks and seem underdone), about 11 minutes.
These deep, dark, chocolaty cookies are also known as “earthquakes” because of all the cracks that break through their snow-white surfaces during baking. The key to creating these crinkly cracks is rolling the formed dough first in granulated sugar and then in confectioners’ sugar. The granulated sugar helps create that crackly, crusty exterior and keeps the confectioners’ sugar coating in place so you can see the fissures.
Most microwaves have a power setting that lets you cook things at reduced power levels. It’s important to melt butter and chocolate at 50 percent of full power. The controls can vary from microwave to microwave, but often you have to set the power level before setting the time. Ask an adult for help.