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.
Microwave 101
Most microwaves have a 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.
