My final cookie recipe from the Chunk N Chip Cookie Challenge is from Grace Nguyen who also happened to be the winner of the competition. Grace is a home baker who started baking in high school and always enjoyed experimental baking. The Chip Chip cookie was created after messing around in the kitchen. The cookie is extremely popular with her family and friends and is in constant demand.
In 2005, Grace went beyond the cookie baking and expanded to cakes. Now she makes elaborate fondant decorated wedding and party cakes and tasty cake balls.
This year, Grace started Grace of Cakes, although the business is currently on hold while she looks for a new kitchen, but in the meantime she still bakes for family and friends while she keeps her day job as a high school counselor.
When I tasted Grace’s cookie at the challenge I liked how the potato chips added a hint of saltiness to the sweetness. Although she used shredded coconut, I didn’t taste it — which is a good thing — because I am not a fan. Try this recipe out yourself! I only used dark chocolate chips because I don’t like white or milk chocolate.
- 2 cups of all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) butter, room temp
- 1/2 cup sugar
- 3/4 cup brown sugar packed
- 2 eggs
- 2 tsp vanilla extract
- 1 cup semi sweet or milk chocolate chips
- 1 cup white chocolate chips
- 1 cup dark chocolate chips
- 1 cup sweetened shredded coconut
- 1 to 1 1/2 cups of crushed wavy potato chips
- Preheat oven to 375 degrees
- Sift flour, baking soda and salt together in bowl and set aside.
- Mix butter and both sugars until well blended. Add eggs one at a time, then vanilla extract. Once well mixed, slowly add dry mixture to butter mixture and well blended but don’t over-mix.
- Then add all the chocolate chips, coconut and potato chips and blend with wooden spoon.
- Drop on a cookie sheet lined with a silpat or parchment paper by the tablespoon and bake for 10-12 minutes until edges are brown. Cool on rack and enjoy.