This simple Earthquake Cookie recipe makes rich and fudgy, dairy-free chocolate crinkle cookies without butter or milk.
Chocolate crinkle cookies, also known as earthquake cookies, are deliciously sweet and fudgy.
They're simple to make with basic pantry ingredients and no special equipment.
Plus, since they are made with oil, there is no butter in the ingredients, so they're made without dairy.
They're great with your morning coffee or as a cozy, comforting treat at the end of a long day.
Jump to:
What is needed to make these earthquake cookies?
all-purpose flour
unsweetened cocoa powder
brown sugar
white granulated sugar
baking powder
baking soda
salt
eggs
oil
vanilla extract or good imitation
powdered sugar
And these cookies are customizable!
Mocha crinkle cookies
Add 1 tablespoon of instant coffee powder or crystals to the batter (or to taste)
Mint chocolate crinkle cookies
Add 2 teaspoons of mint extract (or to taste).
Frequently Asked Questions (FAQs)
Why are these cookies called Earthquake Cookies?
They're called Earthquake Cookies because the cookie dough spreads and cracks as it bakes, creating a distinctive crackled appearance that resembles the ground after an earthquake.
Are Earthquake Cookies the same as chocolate crinkle cookies?
Yes. Earthquake Cookies are a type of chocolate crinkle cookie, with the same rich chocolate flavor and characteristic cracked powdered sugar coating.
How do I get the powdered sugar coating to stay white?
For a thick, white coating, roll each cookie generously in powdered sugar just before baking. Avoid letting the coated dough sit too long before going into the oven, as the powdered sugar can begin to dissolve into the dough.
Why didn't my chocolate crinkle cookies crack?
The dough may not have been chilled enough, or the oven may not have been hot enough. Make sure the dough is properly chilled and the oven is fully preheated before baking.
Can I make these chocolate crinkle cookies ahead of time?
Yes. You can prepare the dough ahead of time and keep it refrigerated until you're ready to bake. Chilling the dough also helps the cookies maintain their shape and develop their characteristic cracks.
How should I store Earthquake Cookies?
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe container for up to 2 months.
Love cookies?
Earthquake Cookies
Delicious, chocolately, and dairy-free soft chocolate crinkle cookies.
Ingredients
For the cookie
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup light brown sugar, packed*
- ¼ cup white granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¼ cup oil
- 1 teaspoon of vanilla extract, real or good imitation
For rolling
- ½ cup white granulated sugar
- ½ cup powdered sugar
Instructions
- Combine the flour, cocoa poder, brown sugar, white sugar, baking powder, baking soda, and salt in a mixing bowl.
- Add the eggs, oil, and vanilla and mix thoroughly until a solid dough has formed (it will initially seem very dry).
- Place the granulated and powdered sugars (for rolling) in two separate bowls.
- Make approximately 1" balls from the dough (I like to wet my hands first to make it easier) and then roll each well in the granulated sugar and then well in the powdered sugar. (Make sure they are covered very well with the powdered sugar.)
- Carefully place the balls on baking sheets that have been lined with baking paper with at least 2" between them so that they will have room to spread.
- Place the baking sheets into an oven that has been preheated to 325°F and bake for approximately 10 minutes (until they are firm to the touch).
- Let cool to firm up.
Notes
*You can use dark brown if you want a possible stronger taste of molasses.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 159Total Fat: 4gSaturated Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 95mgCarbohydrates: 29gFiber: 1gSugar: 18gProtein: 3g
