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Chocolate Chocolate Cookies with Cookie Crumbs

chocolate chocolate cookies

These are way too decadent for my normal fare, but when I had cookie crumbs that didn't make it as a cookie I had to try it in this recipe and they were so good I had to share it. Just save for special occasions.

  • Duration
  • Cook Time
  • Prep Time
  • 12-15 large cookies ServingsServings


  • 1 cup margarine, room temperature
  • 1 1/2 cups sugar
  • 1/4 cup corn syrup
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/4 cup good quality chocolate chips, melted
  • 1 1/4 cups flour
  • 3/4 cup cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 3/4 teaspoon kosher salt
  • 1 1/4 cups cookies crumbs (using this recipe)


Before starting this recipe make sure to make a batch of the cookie crumb using this Chocoalte Hamantashen Dough recipe, leave it a little dry and crumble it onto a baking sheet, bake at 300F for about 20 minutes. You can make extra crumbs or make hamantashen with the rest of the dough.

In the bowl of a stand mixer, cream together the margarine, sugar, and corn syrup on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, vanilla, and melted chocolate, and beat for 7 to 8 minutes more.

Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.

If you have an ice cream scoop portion out the dough onto a parchment-lined sheet pan  or using a measuring cup about 1/3 cup. Pat the tops of to flatten a bit.  Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature--they will not bake properly.

Heat the oven to 375°F.

Arrange the chilled dough a minimum of 4 inches apart on parchment.  Bake for 18 minutes. The cookies will puff, crackle, and spread. It's tough (kind of impossible) to gauge if a cookie that is this dark with chocolate is done. If after 18 minutes, the cookies still seem doughy in the center, give them another 1 minute in the oven, but not more.

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Adapted from Christina Tosi recipe from the Momfuku Milk bar cookbook