Crispy choc chunk cookies

Crispy choc chunk cookies

Sticky Fingers Green Thumb
Tara Pearce, Tim Hillier

They’re sweet, they’re crunchy, they’re starchy and chocolatey. There will be no complaints.


Quantity Ingredient
250g unsalted butter
120g caster (superfine) sugar
120g soft brown sugar
2 teaspoons vanilla extract
1 teaspoon sea salt
2 eggs
400g plain (all-purpose) flour
1 teaspoon baking powder
250g good-quality dark or milk chocolate chips

Kale crisps

Quantity Ingredient
3 kale leaf, rough central stems removed
1 tablespoon extra-virgin olive oil

Potato chips (crisps)

Quantity Ingredient
1 potato
1-2 teaspoons butter, melted


  1. Preheat the oven to 180°C. Line three baking trays with baking paper.
  2. For the kale crisps, wash and dry the kale leaves and tear them into small pieces, then transfer to a bowl, drizzle over the oil and mix to coat evenly. Pat the kale pieces with paper towel to remove any excess oil, then spread them out on one of the prepared trays and bake for 15 minutes, or until crispy and brown but not burnt. Remove from the oven and leave to cool, then tear into fine pieces.
  3. Increase the oven temperature to 200°C.
  4. For the potato chips, thinly slice the potato using a mandoline on its finest setting. Brush the slices lightly with the melted butter and bake on the lined baking tray for 15 minutes, turning halfway through cooking, until golden brown all over. Remove from the oven and leave to cool completely, then break into 2 cm chunks. (To save time you can use store-bought potato chips instead of making your own; just be sure to choose a high-quality thin chip and reduce the salt quantity in this recipe to ¼ teaspoon.)
  5. Cream the butter, sugars, vanilla and salt together in a bowl or in a stand mixer until light and fluffy. Beat in the eggs one by one, then gently mix in the flour and baking powder to form a sticky dough. Stir in the chocolate pieces, then gently fold in the kale crisps and potato chips.
  6. Scoop out golf-ball-sized lumps of the batter, shape them into discs and arrange on the remaining baking tray, leaving around 5 cm between each to allow for spreading.
  7. Bake for about 15 minutes, or until golden brown around the edges. Remove from the oven and leave to cool slightly on the tray for 5 minutes, then transfer to a wire rack and leave to cool completely.

Just a pretty face

  • While there are plenty of colourful ornamental kale varieties that will help turn your garden into a magical scene fit for an oompa loompa, these flowering kales, though edible, are rather tasteless. For flavour, it’s best to stick to the less attractive green, leafy versions instead.
edible flowers
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