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For the crumb:
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Preheat the oven to 300 F.
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Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Add the butter and mix on low until small clusters begin to form.
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Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking up the pieces as needed. The crumbs should still be slightly moist to the touch, they will harden as they cool.
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Remove pan from oven. Allow the crumbs to cool completely before using (or eating!). Store in an airtight container for up to 1 week at room temperature or up to 1 month in the fridge.
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For the cookie dough:
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In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar and glucose and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, and add the egg, vanilla and melted chocolate, and beat for 7 to 8 minutes. The dough will have doubled in size and will be very fluffy with no streaks of fat.
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Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl.
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With the mixer on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.
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Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measuring cup), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature--they will not bake properly.
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When ready to bake the cookies, preheat the oven to 375 F.
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Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. If after 18 minutes the cookies still seem doughy in the center, give them another 1 minute in the oven, but not more.
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Cool the cookies completely on the sheet pans before transferring them to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
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Cassie's Notes:
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I baked my cookies for exactly 18 minutes and they came out perfectly but watch in the last few minutes so that you don't overbake them.
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I followed the recipe exactly as written for these and we adored them. I wouldn't change anything for the next time that I make them.
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Recipe from Momofuku Milk Bar Cookbook.
