Tortilla Chip & Chocolate Chip Cookies | Blanco Niño

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 compliant the gooey chocolate cookie perfectly. These would be perfect as a gift for your tortilla chip fanatic friend this Christmas. 



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 



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!).