Double-Chocolate Cookie Crumble

Directions

1. 1
   In a food processor, pulse the chocolate until it is the size of peas.
2. 2
   Transfer to a plate and freeze for 30 minutes.
3. 3
   Preheat the oven to 325.
4. 4
   Line 2 rimmed baking sheets with parchment paper.
5. 5
   Sift both flours with the cocoa powder, baking soda and salt.
6. 6
   In a large bowl, using an electric mixer, beat the butter with both sugars at medium speed until very light and fluffy, 5 minutes.
7. 7
   Beat in the flour mixture just until incorporated, then stir in the frozen chocolate.
8. 8
   Drop almond-size clumps of the dough in a single layer onto the prepared baking sheets; the dough will look crumbly and uneven.
9. 9
   Bake for 8 to 10 minutes, until the top is dry but the crumble is still soft.
10. 10
    Let cool completely.
11. 11
    Serve over ice cream.