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Double-Chocolate Cookie Crumble

This addictive chocolate crumble from pastry chef Nicole Krasinski is crisp, light and deeply chocolaty, with a nice saltiness to it. It's perfect on ice cream but also insanely good on its own.

  • Total Time:
  • Servings: Makes 9 cups

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  • 1/2 pound dark chocolate (72 percent), coarsely chopped
  • 1 3/4 cups all-purpose flour
  • 1/3 cup oat flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons kosher salt
  • 2 sticks unsalted butter, at room temperature
  • 1 cup turbinado sugar
  • 1/3 cup plus 1 tablespoon granulated sugar
  • Vanilla ice cream, for serving


  1. In a food processor, pulse the chocolate until it is the size of peas. Transfer to a plate and freeze for 30 minutes.
  2. Preheat the oven to 325°. Line 2 rimmed baking sheets with parchment paper. Sift both flours with the cocoa powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with both sugars at medium speed until very light and fluffy, 5 minutes. Beat in the flour mixture just until incorporated, then stir in the frozen chocolate.
  3. Drop almond-size clumps of the dough in a single layer onto the prepared baking sheets; the dough will look crumbly and uneven. Bake for 8 to 10 minutes, until the top is dry but the crumble is still soft. Let cool completely. Serve over ice cream.

Make Ahead

The raw dough can be frozen for up to 1 month. The baked crumble can be frozen in a resealable plastic bag for up to 1 month.

Contributed By Photo © Jonathan Lovekin Published July 2014

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