On Sunday the girls and I made Chocolate Earthquake Cookies for the first time. They were chewy when warm and so rich that a glass of milk was necessary. We laughed about the cookie's name and talked about the "chasms" that form when the cookie is baking. I remember telling the girls about the Anchorage earthquake of 1964 and the landslides that gobbled up houses and cars.
That night a 6.7 magnitude earthquake, known as the Northridge quake, hit the Los Angeles area. It was one of the most damaging quakes in US history, killing 54 people, collapsing buildings and partial collapse of freeways. I was ever so happy that I was back home and not in the playhouse watching Les Miserables.
It gave a whole new meaning to our cookies! We always recall that earthquake and the damage it caused, when we make these cookies. In 2001, when my youngest daughter decided to attend Cal State Northridge, they were just completing the construction of new dorms as the old ones were severely damaged in that quake. Earthquakes was a topic of discussion as she was making her decision about the school.
Chocolate Earthquake Cookies
Yield: 6 dozen cookies.
2 cups flour
1/2 cup cocoa
1 tsp baking soda
1/2 cup butter
1/2 cup solid shortening
1 cup packed brown sugar
1 cup white sugar
1 1/2 tsp vanilla
1 12 oz bag chocolate chips
1 12 oz bag peanut butter chips
Preheat oven to 375°
Today's post is linked to three blogs that are favorites of mine. Stop by for a visit this weekend, you will love see the tasty dishes being prepared across the country and around the world!
Full Plate Thursday at Miz Helen's Country Cottage
Foodie Friday at Rattlebridge Farm
On the Menu Monday at StoneGable