Salted Corn Chocolate Cookies Recipe

Have you seen all the people online making Pringles cookies and brownies? If you love that sweet and salty combo, this recipe is definitely for you!

This flavour combination may seem a little crazy, but if you love that sweet and salty mix I think you'll love it!

These cookies have a yummy chocolate cookie dough stuffed full of chocolate chips and salted corn pieces. These two flavours work so well together to give that rich, sugary taste balanced with a little kick of salt.

They're chewy and gooey, with melty chocolate chips and crispy salty corn pieces!

You could also switch them up by using salted crisps instead of corn, or if you're taste buds are feeling brave, add a chilli kick by using the hot and spicy salted corn mix!

This recipe makes six large cookies. You can of course make mini cookies instead if you would like! They will stay fresh for around a week in an airtight container or you can freeze them for longer.

Bake the cookies, leave them to fully cool and then stack them in a food container before freezing. They don't take too long to defrost and they're also delicious slightly warmed in the microwave!

They're dairy free, egg free, nut free and of course completely vegan!

Makes 6 large cookies

Cookie ingredients;

90g vegan block butter                                 

100g soft brown sugar                                             

90g white granulated or caster sugar                   

4g baking powder                                                     

2g baking soda                                                           

25g cocoa powder

210g plain flour

50g cold water

100g dark chocolate chips

45g salted corn or crushed salted crisps

Sprinkle salt on top – optional

You will also need; a mixing bowl, mixing spoon, baking tray, baking paper, spoon or ice cream scoop

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How to make your cookies;

1. Pre heat the oven to 180°c and line your baking tray with baking paper

2. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

3. Add the flour, baking powder, baking soda, cocoa powder and cold water and mix again to make a thick dough

4. Add the majority of chocolate chips, saving a few for on top, and salted corn pieces, and roughly mix again to incorporate

5. Scoop the dough into 6 even balls using a small ice cream scoop or spoon. Each dough ball should weigh around 110-120g

6. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out

7. Add any extra chocolate chips to the top of the cookie dough balls

8. Bake the cookies for around 10-12 minutes at 180c

9. Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

10. If your cookies have slightly spread, use a large circle cookie cutter to scoot them back into a neat circle

11. If you would like, add a tiny sprinkle of sea salt to the top of each cookie

12. Leave the cookies on the tray to cool as they will be very soft to touch while they are hot

13. Once cooled, your cookies are ready to eat!

    
    

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• I used Love Corn salted corn pieces (gifted), but any salted corn or crushed salted crisps should work

• If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape