Baking for Beginners: Crisps & Chocolate Cookies

I like crisps.

I like chocolate. 

I like cookies.

I am freaking OUT about putting crisps and chocolate into a cookie. UH-HUH. You read that correctly: I have put crisps (four packets of ready salted, to be precise) in biscuits. And they taste A to the W to the E to the S to the O... yeah, you get it. They taste really good. It's like taking three amazing foods, and combining them to make one all-conquering, epochal wonderfood. I am not even exaggerating this time. 

Crisps & Chocolate Cookies (makes 20-22)
You will need:

• 220g unsalted butter, room temperature
• 100g caster sugar
• 1½ tsps vanilla extract
• 100g ready salted crisps (crinkle cut for preference), roughly bashed into small pieces
• 90g milk chocolate, cut into small chunks
• 250g plain flour
• A pinch of sea salt to sprinkle

Make it!

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line two baking trays with parchment.
2. Mix the butter, sugar and vanilla extract until smooth. Add the crisps, chocolate and flour and gently mix with a spatula or wooden spoon until the ingredients start to combine. Do not overmix!
3. Scoop a dessertspoonful of dough into your palm. Roll into a ball, then flatten slightly on to the baking tray. Repeat until you have about 20 little cookies. Sprinkle with sea salt, possibly with a flamboyant flourish and a shrug of the shoulders. 
4. Bake for 20-22 minutes.
5. Transfer the cookies to a wire rack until cool.
6. Marvel. Simply marvel. Perhaps swoon awhile.