Chocolate Cookie Crumble Delight (Print Version)

Tender chocolate crumbles baked to perfection, perfect as a treat or ice cream topping.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup brown sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 3/4 cup semisweet chocolate chips

# How to Make It:

01 - Set the oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
03 - Using an electric mixer or whisk, beat the softened butter with granulated and brown sugars until light and fluffy.
04 - Add the egg and vanilla extract to the creamed mixture and beat until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
06 - Gently fold the semisweet chocolate chips into the dough.
07 - Drop the dough in small, irregular clumps about 2 inches apart onto the prepared baking sheet.
08 - Bake for 18 to 20 minutes until edges are slightly crisp and centers are set.
09 - Allow to cool completely, then break into crumbles. Enjoy as is or use as a topping for ice cream or puddings.

# Expert Hints:

01 -
  • It's impossible to mess up because imperfect clumps are literally the whole point.
  • A single batch gives you enough to snack on for days or transform into the ultimate ice cream topping.
  • The whole thing comes together in under 40 minutes, no resting dough required.
02 -
  • The dough will look a little shiny and soft when you pull it from the oven, but that's exactly when you stop baking because they continue to set as they cool.
  • Breaking them by hand instead of cutting keeps the edges jagged and crispy, which is where all the textural magic lives.
03 -
  • Use an ice cream scoop to make uniform clumps if you want them to bake at exactly the same rate.
  • Let the butter come to room temperature on the counter rather than in the microwave, which can make it oily and ruin the whole chemistry.

Go Back