Prep 5 mins
Cook 20 mins
These are so versatile. You can crumble over ice cream or into yogurt. Use them in place of chocolate chips for all the flavor with a different texture. Use them in a layered cake. Use them to make a pie crust. Be creative!!!!! This is Christina Tosi's recipe. She was on Today this morning. Apparently the woman lives on sugar. She say say she is a hummingbird.
- 2⁄3 cup flour
- 1 teaspoon cornstarch
- 1⁄2 cup sugar
- 2⁄3 cup cocoa powder (preferably Valrhona or Ghiradelli)
- 1 teaspoon kosher salt
- 6 tablespoons butter, melted
- Heat the oven to 300 degrees F.
- Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
- Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
- Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
- Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.