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 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.