TORTILLA CHIP & CHOCOLATE CHIP COOKIES

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 compliment the gooey chocolate cookie perfectly.

INGREDIENTS

This recipe makes about 16 cookies

1. Chop up the chocolate into chips.
2. Crush the tortilla chips with your hands into little bits.
3. 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…

1. Heat up the coconut oil just enough to make it liquid.
2. In a bowl, mix the sugars, coconut oil, water, vanilla essence and vinegar and whisk until everything is combined.

1. Add the dry ingredients to the wet ingredients and mix well until it’s all combined.
2. Cover the bowl and let it rest for at least an hour in the fridge.
3. 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.
4. Preheat the oven to 180ºC. While it preheats, put the cookie balls in the freezer for about 10min.
5. Line a tray with baking paper and pop on the cookie balls.
6. Bake for about 12mins.
7. Let the cookies cool down for around 30min so they set (if you can resist!).