Tortilla chips and cookies may not seem like an obvious pairing but trust us…they’re a match made in heaven. The comforting corn notes and touch of salt compliant the gooey chocolate cookie perfectly. These would be perfect as a gift for your tortilla chip fanatic friend this Christmas.
Ingredients
This recipe makes about 16 cookies
For the cookie dough
– 180g pastry/all purpose flour
– 60g spelt flour
– 1 tsp baking powder
– ¾ tsp baking soda
– ½ tsp salt
– 65g dark 65% chocolate
– ½ bag Blanco Niño tortilla chips
– 100g golden unrefined sugar
– 100g dark brown sugar
– 140g coconut oil
– 60ml water
– ½ tsp vanilla essence
– 1 tsp apple cider vinegar
Method
Dry mix
– Chop up the chocolate into chips
– Crush the tortilla chips with your hands into little bits
– In a bowl, mix the flours, baking powder, baking soda, salt, chocolate chips and ¼ of the crushed chips with a whisk until it’s all combined. Set aside for later…
Wet mix
– Heat up the coconut oil just enough to make it liquid
– In a bowl, mix the sugars, coconut oil, water, vanilla essence and vinegar and whisk until everything is combined.
Cookie dough
– Add the dry ingredients to the wet ingredients and mix well until it’s all combined
– Cover the bowl and let it rest for at least an hour in the fridge
– Scoop about 50g of dough with a spoon or an ice cream scoop. Roll the dough on the crushed tortilla chips and press so they stick on the dough
– Preheat the oven to 180ºC. While it preheats, put the cookie balls in the freezer for about 10min
– Line a tray with baking paper and pop on the cookie balls
– Bake for about 12mins
– Let the cookies cool down for around 30min so they set (if you can resist!).