New This Month

Chocolate Crunchies

  • Yield: Makes about 2 cups


  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, room temperature
  • 3/4 cups sugar
  • 1 large egg white, room temperature


  1. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.

  2. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add egg white; beat to combine. With mixer on low speed, gradually add the flour mixture until combined.

  3. Form dough into a disc and wrap in plastic. Refrigerate 45 minutes until firm.

  4. Preheat oven to 350 degrees. Roll dough between two pieces of parchment into an 11-by-15-inch rectangle. Prick all over with a fork. Bake until set, 12 to 14 minutes.

  5. Cool on a wire rack. Break cookie into pieces and place in a zipper lock bag. Use a rolling pin to break into coarse crumbs.

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