1 cup flour
½ cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt
8 oz. milk chocolate (4 oz. coarsely chopped, 4 oz cut into ¼ inch chunks
1 stick butter
1-½ cups sugar
2 large eggs
1 teaspoon vanilla
1-¼ cups chocolate crumbs
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda and salt in medium bowl; set aside. Melt ¼-inch chunks of chocolate with butter. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs and vanilla; mix on medium speed until combined. Reduce speed to low, gradually mix in flour mixture. Fold in chocolate chunks and chocolate crumb mixture (see second recipe).
Scoop batter using 1-½ inch ice cream scoop, place two inches apart on parchment- covered baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 10 minutes before moving.
2/3 cup flour
1 teaspoon cornstarch
½ cup sugar
2/3 cup cocoa powder, preferably Valrhona
1 teaspoon kosher salt
6 tablespoons butter, melted
Preheat oven to 300 degrees. Combine flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add butter and mix on low speed until the mixture forms small clumps. Spread clusters on a parchment-lined sheet. Bake 20 minutes, breaking up occasionally. Crumbs should still be slightly moist to the touch; they will dry and harden as they cool. Cool completely.
Stored in an airtight container, crumbs will keep fresh for a week at room temperature or a month in the fridge or freezer. Makes 2 ½ cups.
Pair these decadent delights with a glass of Bias Raspberry Bias Weisser Flieder and enjoy!