Chocolate Cookie Crumble (Printable)

Tender chocolate crumbles baked crisp, great as a treat or topping with sweet add-ins.

# What You’ll 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 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy.
04 - Add egg and vanilla extract to the butter mixture and beat until fully combined.
05 - Gradually add the dry mixture to the wet ingredients, mixing until just combined.
06 - Fold semisweet chocolate chips into the dough evenly.
07 - Drop dough in small, irregular mounds approximately 2 inches apart onto the prepared baking sheet.
08 - Bake for 18 to 20 minutes until set and slightly crisp around edges.
09 - Allow to cool completely, then break into crumbles. Enjoy alone or as an ice cream topping.

# Expert Advice:

01 -
  • It's forgiving enough for a beginner but satisfying enough to make over and over when you need chocolate.
  • The crumbles stay fresh for days, which means you can make a batch and sneak pieces straight from the container.
  • It works as a standalone treat or transforms into something fancy when crumbled over ice cream without any extra effort.
02 -
  • Don't overbake them chasing crispness—they'll continue to harden slightly as they cool, and pulling them out when they still feel a tiny bit soft to the touch is the secret to a tender crumble texture.
  • The dough spreads more than traditional cookie dough, so spacing matters; crowd them on the pan and you'll end up with one giant chocolate mass instead of individual pieces.
03 -
  • Measure cocoa powder by spooning it into the measuring cup and leveling it off rather than scooping straight from the container, which compacts it and throws off your ratio.
  • If you want extra crunch, toast your nuts in a dry skillet for 3 to 4 minutes until fragrant before adding them, which deepens their flavor in ways that matter.

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