Ingredients
Method
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Mix in the egg and vanilla extract.
- Stir in flour, black cocoa powder, crushed Oreos, baking soda, and salt until a soft dough forms.
- Scoop large dough balls onto prepared baking sheets and flatten slightly.
- Bake for 10-12 minutes until the edges are set and the centers still look soft.
- Cool cookies completely on a wire rack.
- Melt the chocolate chips carefully in the microwave or over a double boiler and let cool slightly.
- Whip the heavy cream and powdered sugar until soft peaks form.
- Fold the melted chocolate gently into the whipped cream until smooth and fluffy.
- Pipe or spoon chocolate mousse onto cooled cookies.
- Top with whipped cream and chocolate shavings.
- Refrigerate cookies for at least 30 minutes before serving.
Notes
Store cookies refrigerated for up to 4 days. Chill the mousse briefly if it becomes too soft to pipe. Avoid overbaking the cookies to keep the centers soft and chewy. Black cocoa powder gives the closest flavor to the original Crumbl cookie.
