Double-Chocolate Cookie Crumble

• 1/2 pound dark chocolate (72 percent), coarsely chopped
• 1 3/4 cups all-purpose flour
• 1/3 cup oat flour
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 1/4 teaspoons kosher salt
• 2 sticks unsalted butter, at room temperature
• 1 cup turbinado sugar
• 1/3 cup plus 1 tablespoon granulated sugar
• Vanilla ice cream, for serving

1. In a food processor, pulse the chocolate until it is the size of peas.
2. Transfer to a plate and freeze for 30 minutes.
3. Preheat the oven to 325.
4. Line 2 rimmed baking sheets with parchment paper.
5. Sift both flours with the cocoa powder, baking soda and salt.
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. Beat in the flour mixture just until incorporated, then stir in the frozen chocolate.
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. Bake for 8 to 10 minutes, until the top is dry but the crumble is still soft.
10. Let cool completely.
11. Serve over ice cream.

chocolate, flour, flour, cocoa powder, baking soda, kosher salt, butter, turbinado sugar, sugar, vanilla ice cream

Taken from www.foodandwine.com/recipes/double-chocolate-cookie-crumble (may not work)