Preheat the oven to 350 degrees Fahrenheit.
In a bowl, mix together oil and sugars. Mix in the eggs. Mix in baking soda, salt, and cornstarch. Mix in flour. Mix in chocolate chips.
Remove two-thirds of the dough. Add cocoa powder to remaining dough and mix thoroughly.
Gently swirl the two doughs together. (Don’t fully combine.)
Combine the crumb topping.
Scoop out cookies and lay on a lined baking sheet. Top with the crumb topping.
Bake for 10 to 12 minutes.
Directions
Notes:
Store baked, fully cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
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just made them made 3 dozen really good but half the crumbs
Absolutely delicious! I made it with the glaze from the pesach babka Bundt cake. It was over the top!
Glaze
It wasnt so sweet.
Hands down one of my favorite recipes! Pretty at the same time yummy!
Not as difficult as it looks and so worth it because its so delicious. The crumb mixture can definitely be halved though. I got 28 cookies from this recipe but it really depends on the size of the scoop you are using.