With a tagline of “Tastes like a Cookie, Eats like a Chip,” I’m thinking that this is going to be good. Cookie Chips have just made their way to FRESH on Aisle 16 and I couldn’t be happier. HannahMax Baking crafts these sweet treats with ingredients we all can pronounce. There are no trans fats, no artificial flavors or colors, no preservatives and no genetically modified organisms!
Founder, CEO & Pastry Chef Joanne Adirim set out on a lofty mission to create the most scrumptious desserts anywhere. These Cookie Chips are a good start! They are wafer-thin baked treats that melt in your mouth, and with 5 chips per serving, they are a low-guilt snack. I’ve fallen in love with the Sea Salted Peanut Butter flavor. They have added pure sea salt to the delicious cookie dough made with all natural peanut butter and roasted peanuts.
These Cookie Chips are really easy to maneuver to your mouth straight from the bag, BUT you could really bump it up a notch by building some Crazy Cookie Chip Nachos!
Crazy Cookie Chip Nachos
Cookie Chips -1 bag
Greek yogurt, plain or vanilla – 16 oz
Semisweet or dark chocolate, chopped small or chips – 1 lb
Heavy cream – 9 oz
Assorted fruits – blueberries, raspberries, strawberries, kiwi
On a large platter, spread Cookie Chips in a single layer over entire plate. Chips should overlap. Stir yogurt a bit to soften so it spreads easily. Pour yogurt over Cookie Chips, and with a knife or spatula, spread evenly. Leave edges a little exposed. Set aside.
Cut fruit into small dice sized-pieces and set aside to make ganache. Once ganache is ready, sprinkle fruit over top of yogurt evenly. With a spoon, drizzle ganache over top of fruit as seen in the picture.
Place chocolate in bowl and set aside. Place cream in small pot and bring to a boil. Immediately shut off heat and pour over chocolate in bowl. Allow chocolate cream mixture to sit one minute to soften chocolate. With fork or whisk, blend cream into chocolate until a dark ganache is formed. Extra ganache can be stored, covered in the refrigerator for 5 to 7 days. To reuse, warm gently over a water bath or in microwave until softened.