Vicki: [Poring over cookbooks and magazines, flipping through pages of decadent cakes, luscious brownies and chewy cookies]
“How do you think I can make these diabetic friendly?”
Louis: “You make them. I don’t eat them.”
And that my friends, is the reality of having Type 1 Diabetes. Sometimes you just can’t. Can’t eat that cookie because you haven’t bolused for it. Can’t have dessert because there is just way too much carbs in that. Can’t have dinner because your blood glucose levels have inexplicably spiked and despite taking more insulin and exercising you can’t get it back down to a safe number, and you feel like shit and just never mind. Can’t.
For someone like me, who has leaned towards a more hedonistic approach to life, it took some persistence on Louis’ part, to get it through my thick skull, that sometimes he just can’t. That sometimes he really shouldn’t. That sometimes he doesn’t really want to (even though he does). Shouldn’t really try the cinnamon scrolls even though they just came out of the oven and it’s the best time to eat them. Doesn’t really want to eat out, because even though he does want to, his blood glucose levels have been a bit sensitive lately, and can’t we just stay home today and eat something for which he knows the exact carb count?
So why am I posting a recipe of these super sweet and chewy (yet also salty and crunchy) cookies? Well, firstly, this is one of my favorites recipes, and I see no reason to hide what I love from you. Secondly, I’ve been asked for the recipe a couple of times, and this makes it so much easier for me to share it. Lastly, sometimes we need a comparison to appreciate how things really are. Each of these cookies is just over two exchanges each (33.5g carbs), which nowadays is equivalent to an entire light meal for Louis. So the next time you try one of these cookies, just remember that one cookie equals Louis’ carb allowance for an entire meal. How is that for a reality check?
Anyway, these are Reality Check Cookies, not Guilt Trip Cookies, so please don’t feel bad for Louis – it’s not like he never gets to eat these. He just needs to be careful about when (and how many) he does eat, and sometimes that means he needs to not eat them at all. On the other hand, when he has been using our push lawn mower to mow our nature strip, and our neighbour’s nature strip, and our neighbour’s neighbour’s nature strip, and the nature strip of the old couple on the corner, he definitely gets to eat one of these cookies then.
So feel free to test out this crazy concoction. These are basically Poh’s chewy choc-chip and macadamia cookies (from her book Poh’s Kitchen), with the nuts swapped out for chips. The idea to add potato chips is from How Sweet Eats. Enjoy!
- 170g unsalted butter, cut into chunks
- 220g brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 210g plain flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 200g dark chocolate chips or buttons
- 165g salted potato chips, I use Kettle or Red Rock Deli chips. (*Optional - set aside 18 chips as topping for the cookies)
- Pre-heat the oven to 160 degrees Celsius, fan-forced.
- Line baking trays with baking paper.
- Cream the butter, sugar, and vanilla extract in a large bowl (I use an electric mixer).
- Add the eggs one at a time, making sure the first egg has been thoroughly incorporated before adding the second egg.
- Sift in the flour, baking powder and salt, and mix until fully incorporated (I use the lowest speed on my mixer for this step and the next two steps).
- Add all the chocolate and mix until distributed evenly throughout the dough.
- Add the potato chips, and mix until just incorporated (remembering to set aside some chips if you want to use them as a topping). The potato chips will break up into small pieces as they are mixed into the dough. (If you are making these by hand, rather than using an electric mixer, you might want to crush the chips into small pieces before adding, though I like bigger pieces in my cookies).
- Scoop out ¼ cup portions of the dough onto the baking trays. You want them to be at least 5cm apart, as they spread quite a bit while baking. I have a tiny oven (and subsequently tiny baking trays), so I can only put four cookies on each tray. As I can only put two trays in the oven at a time, I have to cook these in three batches.
- *Optional - if you set aside some chips for topping, you can add one on top of each cookie before baking.
- Bake each batch of cookies for 15-20 minutes. The center of the cookies should no longer look 'wet' and the edges will be golden brown.
- Once cooked, remove from the oven and cool on the trays for 5 minutes.