Chocolate Cookie Crumble Dessert (Printable)
Rich chocolatey dessert featuring tender cookie crumbles, perfect alone or as an 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 Cook:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
03 - Using an electric mixer or whisk, cream the butter with granulated and brown sugars until light and fluffy.
04 - Beat in the egg and vanilla extract until fully combined.
05 - Gradually mix dry ingredients into the wet mixture until just incorporated.
06 - Gently fold semisweet chocolate chips into the dough.
07 - Drop small clumps of dough about 2 inches apart onto the prepared baking sheet.
08 - Bake for 18 to 20 minutes until set and edges are slightly crisp.
09 - Cool completely, then break into crumbles and serve alone or as a topping for ice cream.
# Expert Tips:
01 -
- It doubles as dessert and topping, so you always have something ready when friends drop by.
- The dough is forgiving and actually tastes better when you drop it in messy clumps instead of perfect rounds.
02 -
- Let the butter soften at room temperature for at least an hour, or the sugar won't cream properly and you will end up with dense, greasy crumbles.
- Don't overbake them or they turn bitter and chalky, I learned this after ruining a whole batch trying to make them extra crunchy.
03 -
- Use a cookie scoop to portion the dough if you want evenly sized crumbles, but I prefer the chaos of hand-dropped clumps.
- If the dough feels too soft to handle, chill it for 10 minutes and it will firm up enough to drop without spreading into pancakes.