Tuesday, June 15, 2021

 

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

 

THESE extra large cookies are both sweet and salty and taste really good as an afternoon treat with a good cup of tea. It may sound a bit strange to have crushed crisps in a cookie batter however it gives the cookies a salty and crisp texture, and the cookies themselves are nice and chewy. They are a nice alternative to crisp and crumbly cookies and are big enough so that you will not have any more than one… hopefully!

 

Makes 8 large cookies

 

110g salted butter

90g  caster sugar

90g light brown sugar

120g plain flour

1 egg

1 tsp. vanilla extract

½ tsp. salt

½ tsp. bicarbonate of soda

200g chocolate chips

200g crushed salted crisps

100g porridge oats

 

Melt the butter in a small saucepan and then set aside to cool for 5 minutes.

Place both of the sugars into a mixer and add the melted butter. Whisk for 5 minutes until the butter and sugar mix has lightened in colour and whisked to a creamy texture. Add the vanilla and egg and beat for a further minute until smooth and glossy

Add the flour, salt and bicarbonate of soda and mix in well with a spatula. When the flour is well combined you can add the remaining ingredients and continue to mix well until well combined.

Spoon 8 tablespoons of the mix on to baking sheets lined with non-stick baking paper. Using the back of the spoon shape each spoonful into circular shapes and flatten slightly.

Place in a preheated oven at 180oC for 10 minutes then remove and allow to cool for 5 minutes before removing and cooling completely on a wire rack.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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