Prep Time
40 Minutes
Cook Time
12 Minutes
Makes
15
Ingredients
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1 cup Mission White Corn Tortilla Strips, lightly crushed
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1 cup brown sugar, packed
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¼ cup granulated sugar
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¾ cup butter, melted
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1 egg + 1 egg yolk
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1 tbsp vanilla extract
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1 ¾ cups flour
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¾ tsp baking soda
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1 tbsp sea salt
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1 cup dark chocolate, chopped
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Instructions
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Step 1
In a large bowl, whisk together the sugars and butter. Add in the egg, egg yolk, and vanilla extract. Mix well.
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Step 2
Sift in flour, salt and baking soda, and slowly fold the mixture. Add chocolate and Mission Tortilla Strips. Do not overmix.
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Step 3
Refrigerate for 30 minutes or overnight.
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Step 4
Preheat oven to 180℃. Line a baking tray with baking paper.
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Step 5
Using an ice-cream scoop, scoop the dough onto the baking paper, leaving 10cm of space between the cookies.
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Step 6
Bake for 12 minutes, or until the edges have started to brown.
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Step 7
Sprinkle with sea salt and corn strips.