I love being from Texas. I do. I love barbecue and big skies and Willie Nelson and Texas Rangers baseball. I would wear cowboy boots every single day if they weren’t so quickly destroyed by the streets of New York. May my busted Noconas rest peacefully in the back of the closet.
But the one thing that I’m really supposed to love almost as much as God and family? The one thing that Texans love so much that there’s an Emmy-winning TV series about it? Football? I can’t stand it. Total snoozefest for me. My parents and sister-in-law live for it, but I just can’t get into it. As such, I have no clue who is playing in the Super Bowl this Sunday, except that it’s not Tom Brady. Sorry, Boston friends 😭
But for everything I don’t understand about football, the one thing I love is the food. Platter after platter of salty, starchy, cheesy everything? Now that’s my kind of Sunday evening. But for all the wings and pizza and artichoke dip, I often find a distinct lack of dessert. Not that dessert is necessary after all that heavy food, but come on. The Super Bowl is supposed to be a celebration, right?! And celebrations demand dessert! Or at least they do in my kitchen.
Enter these Double Chocolate Fritos Cookies. No, your eyes are not deceiving you. These cookies contain both chocolate and Fritos. If you’ve never tried chasing Fritos with chocolate chips, you are missing out. The salty, crunchy corn chips with sweet, melty chocolate are to. die. for. These cookies have a soft chocolate cookie base that has the taste and texture of fudgy brownies–make sure to try one warm from the oven! The cookie itself and the super melty chocolate chips…just do it. And the Fritos! They soften just slightly from the moisture in the cookie dough, but they retain a lot of crunch. They add so much chewy texture to these cookies! Their signature saltiness is somewhat masked by all the chocolate, but that’s easily remedied with a sprinkling of coarse sea salt. Yum.
This recipe is super simple to put together, and it makes a lot of cookies (four dozen). If that seems like too many for your get together, let me say this: they will get eaten. Trust me. After the smorgasbord of cheese that is game day food, these sweet, salty, crunchy, chewy chocolate cookies will be a welcome end to the party. No matter who gets the trophy on Sunday, these Double Chocolate Fritos Cookies will definitely be winners 😊
Double Chocolate Fritos Cookies
makes about four dozen cookies
1 1/2 cups all-purpose flour
3/4 cup natural unsweetened cocoa powder*
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar*, packed
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups lightly crushed Fritos
1 cup semisweet chocolate chips
coarse sea salt, for sprinkling*
In a medium mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
In a large mixing bowl, beat softened butter with an electric mixer until light and fluffy. Beat in granulated sugar and dark brown sugar. Beat in eggs followed by vanilla. Add dry ingredients in three installments, mixing after each addition. Fold in Fritos and semisweet chocolate chips. Cover dough with plastic wrap and chill for 90 minutes or up to three days.
Preheat oven to 350F. Line two baking sheets with parchment or silicone baking mats. Scoop dough by the tablespoon and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Sprinkle with coarse sea salt. Bake 8-9 minutes, or until the cookies look just slightly underdone. Let cookies cool on baking sheets for five minutes before transferring to a rack to cool completely.
Cookies will keep covered at room temperature for up to a week.
1. Do not use Dutch process cocoa powder.
2. Light brown sugar may be substituted.
3. I use Trader Joe’s Pyramid Salt.
Pingback: My Favorite Guacamole | E2 Bakes Brooklyn