If you need chocolate cookie crumbs for a recipe, there's no need to go to the store or even make chocolate cookies first. These cookie crumbs are very chocolatey, easy to make, and perfect for pie crusts or as a topping or mix-in!
¼cup(22grams)cocoa powder, sifted, see Recipe Notes
¼teaspoon(¼teaspoon)kosher salt
¼teaspoon(⅛teaspoon)pure vanilla extract, or another flavor extract, optional, see Recipe Notes
Instructions
Preheat the oven to 350 °F. Line a half sheet baking sheet with a Silpat silicone mat or parchment paper and set aside.
In a bowl medium bowl, cream the butter and sugar together using a hand mixer on high speed until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
In a small bowl, sift the flour and cocoa powder together to remove any lumps. Whisk in the salt.
Add the flour mixture and vanilla extract (if using) to the butter mixture. Use a spatula to just combine, then stir with the mixer on low speed until the crumb mixture is uniform, scraping down the sides and bottom of the bowl as needed. The dough will be dry and crumbly.
Pour the crumb mixture onto the baking pan and spread it to approximately ½-inch thick (don't press them down - just leave them loose).
Bake the crumb mixture for 10 minutes, rotating after 5 minutes. Remove the pan from the oven and stir the crumbs around so it bakes evenly. Return the pan to the oven and bake for an additional 10 minutes. Cool the crumbs on the pan for about 10 minutes.
Break up the larger chunks, then transfer the crumbs to the bowl of a food processor. Pulse until they are a small and uniform, about 20 seconds.
Storage instructions: Since these crumbs are dry, they store well in an airtight container at room temperature for a week or two, and freeze well in a ziplock bag.
This recipe makes 1½ cups of cookie crumbs, enough to mix into ice cream or make a small cookie pie crust (see the Recipe Notes for how to make a cookie crumb pie crust).
Notes
You can use any type of cocoa powder, regular or Dutch process. For a deeper chocolate flavor, use dark chocolate cocoa powder.You can vary the flavoring for the cookie crumbs with different extracts - just replace the vanilla with ⅛ teaspoon of your desired flavor, like mint, almond, orange, or Fiori di Sicilia extracts.How to make a cookie crumb pie crust:
You will need the following ingredients:
For a 7-inch pie pan: Make a single recipe of the cookie crumbs recipe and use 1½ tablespoons of melted and cooled butter
For a 9-inch pie pan: Make a double recipe of the cookie crumbs recipe and use 3 tablespoons of melted and cooled butter
After crushing the cookie crumbs you made in the food processor, transfer the crumbs to a bowl.
Stir in melted and cooled butter. The crumbs will feel slightly wet.
Using your fingers, press the crumbs into the bottom and sides of your pie pan, forming a uniform crust.
For a no-bake crust: Chill the pie crust in the freezer for 15 to 20 minutes to firm up the melted butter. Fill as desired.
To blind-bake the crust: Baking the crust gives a toasty flavor to the crust, but be sure to have the crumb mixture tamped down really well so the final crust holds together. Place the crust in a preheated 375 °F oven for 15 minutes until the crumb mixture is set. Remove the pan from the oven, and gently tamp down the crust if it puffed up in the oven. Cool on a rack if your recipe calls for that, and fill as desired.