Chocolate Chip Crumble Cookies

For the cookie dough

• 2 1/4 cups all purpose flour; spooned and leveled
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp baking powder
• 1/2 cup room temperature, unsalted butter
• 1/2 cup avocado oil
• 1/2 cup light brown sugar
• 1/2 cup cane sugar
• 1 tbsp pure vanilla extract
• 1 large egg, room temperature
• 2 cups semi sweet chocolate chips

For the chocolate topping

• 1/2 cup unsalted butter, room temperature and softened
• 1/2 cup light brown sugar
• 1/2 cup cacao powder
• 1/2 tsp vanilla extract
• pinch of salt

For the glaze

• 2/3 cup powdered sugar
• 1-2 tbsp milk of choice; I used vanilla almond milk and it was delicious each time
• 1/4 tsp pure vanilla extract

Method

1. \Preheat the oven to 350 degrees fahrenheit.
2. Whisk together the flour, baking soda, salt, and baking powder.
3. In a stand mixer fitted with a paddle attachment, combine the butter, oil, and sugars until the mixture is smooth. This will take 2-3 minutes on low-medium speed.
4. Add the vanilla extract and the egg and mix.
5. Pour in the dry ingredients and mix until combined.
6. Using a large cookie scoop (like this one that makes 3.5″ cookies) scoop out cookie dough and place on a baking sheet lined with parchment paper.
7. Place your index and middle finger in the middle of each cookie to make a large well.
8. Combine the chocolate filling ingredients until the mixture sticks together in clumps.
9. Place about 2 tbsp of chocolate filling in each cookie well you made
10. Bake in the preheated oven for 10-12 minutes
11. Meanwhile, make the glaze.
12. Remove the cookies from the oven and allow to cool for 2 minutes on the baking sheet and then remove to a wire rack.
13. Once the cookies are fully cool, drizzle the glaze on top.
14. Store in an airtight container for 3-5 days although they won’t last that long!