Mexican Chocolate Earthquake Cookies
Print Recipe

Gluten-Free Corn-Free

Known as Earthquake Cookies because they look like cracked earth, these will rock your world! Made with Pamela’s All-Purpose Flour Artisan Blend.

Ingredients
      FOR THE DOUGH
    • 8 ounces bittersweet chocolate
    • 4 ounces Mexican chocolate
    • 4 tablespoons butter
    • ¼ cup black coffee
    • 2 teaspoons cinnamon
    • 1 teaspoon cayenne
    • 1 teaspoon chili powder
    • 1 cup plus 2 tablespoons almond meal
    • ⅔ cup Pamela's All-Purpose Flour Artisan Blend
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • 3 eggs, large
    • ½ cup sugar
      FOR THE TOPPING
    • ½ cup granulated sugar
    • ⅔ cup powdered sugar
Directions

    Melt the chocolates and butter together over low heat, preferably in a double boiler. Add coffee and spices, mix well, then cool. In a small bowl combine almond meal, All-Purpose Flour Artisan Blend, baking powder, and salt, and mix well. In the bowl of a stand mixer with paddle attachment, beat eggs and ½ cup sugar 5 to 6 minutes, until thick and foamy. Add melted chocolate mixture and mix well. Add flour mixture and mix until well combined. Cover with plastic and chill at least three hours or until ready to bake.

    Preheat oven to 350°. Scoop dough into large tablespoon-size balls, roll in granulated sugar, then roll in the powdered sugar. Bake on parchment-lined cookie sheets, spacing at least 1½ inches apart, for 14 to 16 minutes. Your cookies should be dome-shaped with visible crack lines through the powdered sugar.

    NOTE: These cookies are really delicious warm out of the oven.

    Recipe adapted from spoonforkbacon.com.

    © Pamela's Products, Inc.

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Patti 10/290/2016 10/17/2016
We love these cookies! Nice spice, something different, a big hit with my family...they don't last long around here. Guests always ask to take some home!
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Lee 12/347/2014 12/14/2014
These worked beautifully, and tasted delicious. A new regular in our cookie rotation.
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