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Double-Chocolate Cookie Crumble

© Jonathan Lovekin

Double-Chocolate Cookie Crumble

  • ACTIVE: 20 MIN
  • SERVINGS: Makes 9 cups

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.


  1. 1/2 pound dark chocolate (72 percent), coarsely chopped

  2. 1 3/4 cups all-purpose flour

  3. 1/3 cup oat flour

  4. 1/4 cup plus 2 tablespoons unsweetened cocoa powder

  5. 2 teaspoons baking soda

  6. 1 1/4 teaspoons kosher salt

  7. 2 sticks unsalted butter, at room temperature

  8. 1 cup turbinado sugar

  9. 1/3 cup plus 1 tablespoon granulated sugar

  10. 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.