Yield: 10 dozen cookies
For the Chocolate Earthquake Cookies:
- 17 oz American Almond® blanched almond flour
- 6.75 oz Potato starch
- 6.75 oz Rice flour
- 0.5 oz Baking powder
- 12 oz Bittersweet chocolate (68% or higher)
- 10 oz Unsalted butter
- 2.5 oz Coffee extract
- 28 oz Eggs
- 12 oz Granulated sugar
For the Coating:
- 26 oz Granulated sugar
- 16 oz Powdered sugar
- Stir together the American Almond® blanched almond flour, potato starch, rice flour and baking powder and set aside.
- Melt the chocolate and butter over a double boiler. Allow to cool slightly then stir in the coffee extract.
- Whip together the eggs and sugar to the ribbon stage, about 5 minutes.
- Add the melted chocolate to the whipped eggs. Whisk in the dry ingredients.
- Chill the batter until firm.
- To make the coating, place the granulated sugar and powdered sugar into separate bowls. Using a 1-inch ice cream scoop, scoop the chilled batter into round balls, rolling them until the dough is uniform and smooth. Roll the balls first in the granulated sugar and then in the powdered sugar to coat thoroughly. Place on parchment-lined baking sheets, leaving a few inches between balls of dough.
- Bake at 325°F until there are deep cracks in the surface of the chocolate earthquake cookies, they are firm to the touch but moist in the center, approximately 15 minutes.