The Crispiest Cookies

There aren’t many rules to our potato crisp and white chocolate cookies – the inspiration comes from American ‘everything but the kitchen sink’ cookies, made with, well, just about anything – but we do insist on one thing: using Two Farmer crisps. We also added white Islands Chocolate buttons with a high cocoa solids percentage and strong notes of sea salt and vanilla, but any good chocolate would do.

Not only is the saltiness a perfect balance to all the sweetness, but the crisps are made from potatoes grown in well-looked-after land in Herefordshire, overseen by two farmers on a mission to improve the health of their soil for generations to come. Head to one of our bakeries to pick up a bag (which, you’ll find, is plastic-free).

Ingredients

• 130g unsalted butter at room temperature

• 120g light brown sugar

• 60g caster sugar

• 1 large egg at room temperature

• 1 tsp vanilla extract

• 180g plain flour

• 0.5 tsp baking powder

• 0.5 tsp bicarbonate of soda

• 0.5 tsp fine sea salt

• 100g good quality white chocolate buttons or chopped bar

• 150g good quality salted crisps, crushed

Method

1. Beat the butter until it’s light in colour. Use a stand or hand or a wooden spoon and a bowl.

2. Add both sugars and beat until it’s fully incorporated and the mixture is smooth and velvety.

3. Add the egg and vanilla, mix well.

4. Sieve the dry ingredeints and add to the mixing bowl, mix well.

5. Add the chocolate and crisps and mix.

6. Transfer the cookie dough into a container, cover and chill in the fridge for couple of hours or up to two days.

7. When you’re ready to bake, pre-heat your oven to 160C fan and line two baking trays with parchment paper.

8. Scoop 15 cookies onto the baking trays and roughly shape them into little patties. Make sure to leave enough space between the cookies.

9. Bake for 10-12 minutes (it’s better to slightly underbake than over bake the cookies) until the edges crisp up but still soft at the middle. They will continue to harden as they cool down, so have faith.

10. Remove from the oven and allow to cool down for 10 minutes.

11. These are best served and eaten warm or on the day they were baked, but will keep for a couple of days in an airtight container.