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Chocolate Chocolate Cookies with Cookie Crumbs


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Chocolate Chocolate Cookies with Cookie Crumbs


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Chocolate Chocolate Cookies with Cookie Crumbs

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.


  • Prep Time : 30 min
  • Cook Time : 18 min
  • Ready Time : 48 min


12-15 large cookies


  • 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


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




5 Responses to Chocolate Chocolate Cookies with Cookie Crumbs

  1. There is so much cookie to love!

  2. These sound amazing! I love that you used leftover crumbs to make something new and great.

  3. avatar says: Sina

    I am NOT saving this recipe! It sounds too amazing.

  4. avatar says: betty

    Can I use any cookie crumb as a substitute and dry it out?

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