Chocolate Chip & Salted Crisp Cookies.
As the food contributor to Buzz Magazine, I am tasked monthly to come up with recipes that befit the feel of the times. There has been an extraordinary upscale in our weather offering lately – however I have no doubt that by the time this post is published, we’ll be back to building arcs again – however there is definitely that cool clamminess in the air that tells me Spring has indeed sprung.
So in the very nature of what Spring represents, I wanted to embrace the idea of change. The idea that trying something new and not fearing the unknown – or perhaps the known but frankly bizarre – notion of culinary habits. I also wanted to combine two of my favourite things and that was savoury crisps and a sweet biscuit, but that’s neither here not there.
So here I present to you my contribution to Buzz Magazine’s May edition where I offer my recipe for Chocolate Chip & Salted Crisp Cookies as a staple of Spring inspiration as to how you can adopt spring-like change into your Kitchen adventures.
(Find out where to find the magazine locally by clicking here —> http://www.buzzmag.co.uk/distribution-outlets/find-a-buzz-cardiff-and-outskirts/)
Spring is all about change. It’s about combining the familiarity of the old with the excitement of the new, and these cookies demonstrate this combination perfectly. Crunchy on the outside with a spiky sweet gooey inside, they are the perfect first step into spring.
• ¾ Cup of Olive Oil
• 125g Brown Sugar
• 125g Caster Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 190g Plain Flour
• 1 tbsp. Coco Powder
• ½ tsp Bicarbonate of Soda
• 1 tsp Sea Salt
• 100g Good Dark Chocolate
• 100g Good Quality Salted Crisps
1. Preheat the oven to 180C
2. Mix the olive oil and sugars until combined to a sandy, glossy paste (freehand or with a mixer) before adding the egg and vanilla
3. In a separate bowl, combine the flour, coco, bicarb, salt and whisk together
4. Pour the dry ingredients into the wet and mix until the flour disappears
5. Place the chocolate into a zip lock bag and bash to bits with a rolling pin and add to the mixture
6. Follow the same method in the previous step with the crisps and add ¾ of the amount to the cookie dough, reserve the rest for later
7. Line a baking tray with some baking parchment and using your hands (or a big teaspoon) scoop out small balls of the dough mixture and place on the sheet, leaving roughly 4 or 5 cm between each ball
8. Depending on the size of your tray, you should be able to get six balls in each batch
9. Sprinkle a little of the reserved bashed crisp over the ball before sliding in the oven and baking for roughly 15 minutes
10. Remove from the oven and allow to sit on a cooling rack while you proceed to bake the remainder of the mixture
11. This amount should get you roughly 20 cookies in total
MIKEY AND THE KITCHEN. 