Ingredients

Makes about 350 g (2 1/2 cups)

　　105 g flour (2/3 cup)

　　4 g cornstarch (1 teaspoon)

　　100 g sugar (1/2 cup)

　　65 g cocoa powder, preferably Valrhona (2/3 cup)

　　4 g kosher salt (1 teaspoon)

　　85 g butter, melted (6 tablespoons)

　　

Step 1

Heat the oven to 300°F.

　　

Step 2

Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.

　　

Step 3

Add the butter and paddle on low speed until the mixture starts to come together in small clusters.

　　

Step 4

Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.

　　

Step 5

Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.