THIS RECIPE IS A TOTAL GAME CHANGER. The superb addition of crunchy, savoury bits of corn chips to an already amazing chocolate chip cookie recipe will make you fall in love with chocolate chip cookies like never before!
Prep Time: 20 (+30) mins | Bake Time (per tray): 20 mins | Total Time: Approx 2 hrs
Makes 6 trays of 20 cookies each (120 pcs)
Ingredients
250g Unsalted Butter, softened
200g Fine Textured Brown Sugar (approx 1 cup)
1 Tsp Vanilla Essence
1 Egg
300g Self-Raising Flour (approx 2 1/2 cups)
60g Cornstarch (approx 1/2 cup)
1 Tsp Baking Soda
6 Tbsp Vegetable Oil
280g Chocolate Chips (approx 2 cups)
120g DORITOS® Nacho Cheese Flavored Tortilla Chips, crushed
Directions
In a large mixing bowl, add in butter, sugar, vanilla essence and egg and whisk till well combined.
Sift in the flour, starch and baking soda. Then, add in the oil and mix well.
Stir in the chocolate chips and crushed chips. (Note: Be sure to reserve some chocolate chips and crushed chips at the side to garnish the cookies before baking!)
Cover the mixing bowl containing the cookie mixture with Cling Wrap and refrigerate it for 30 minutes.
(Baking the cookies)
Preheat the oven to 150°C.
Place a piece of baking paper on a baking pan and start spooning the cookie dough unto the sheet.
Once the dough is spooned, place the reserved chocolate chips and crushed chips on the top of the dough.(For this recipe, I've used heaped teaspoons of the cookie dough)
Bake each tray for 20 minutes and repeat steps 2 - 4 until all the cookie dough is used up.
Once baked, let the cookies cool down completely. Ready to serve!
Note: If your oven allows, bake two trays at once! However, you may need to adjust the baking times if you do so (Tip: If both trays enter the oven at the same time, remove the top tray after 18 - 20 mins and bake the bottom tray for 2 - 3 mins longer or until they turn golden brown).
Enjoy!
Signing off, Cher
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