@chefclairesharrynroberto: CHOCOLATE CORN CHIP COOKIES. Today marks the official halfway point of my 100-day series - a gift to this community for the kindness + support you showed me during a profoundly challenging chapter. Two years ago, my world shifted overnight. I went from opening global restaurants to learning to walk again after a broken hip + two surgeries - then a brain tumour + surgery. I had to find my mind + body all over again. I feared the Chef who built empires was gone forever, but throughout that silence, you were my North Star. The kitchen became my sanctuary. These years were a masterclass in resilience, + I am finally back. These 100 recipes are my way of giving that support back to you. Today we celebrate Day 50 with salt, dark chocolate, + the joy of being whole again. 🍫🌽 INGREDIENTS 170g 90% dark chocolate 170g organic corn chips (seed oil free), divided 113g organic butter, melted + cooled 1 cup coconut blossom sugar 1 organic pasture raised egg 1 tsp vanilla extract 1 1/2 cups organic flour 3/4 tsp Kalahari desert salt 1/2 tsp baking powder 3/4 tsp baking soda + 1 tbsp boiling water METHOD Melt chocolate over a double boiler. Coat half the chips, spread on a tray with salt, + chill 10 minutes. Pulse remaining chips, flour, salt, + powder in a processor until coarse. Whisk melted butter + sugar for 20 seconds. Stir in the egg + vanilla for 30 seconds. Dissolve soda in boiling water + stir into the dough. Fold in dry ingredients, then break the chilled chocolate chips into the mixture. Scoop 2-tablespoon portions + refrigerate for 30 minutes. Bake at 180°C for 12 minutes, rotating halfway. Cool completely for 1 to 2 hours - this ensures the texture sets + the corn flavour peaks! SAVE this for when the craving hits. Which ‘craving’ team are you: sweet or savoury? #hormonehealth #healthycookies #chefrecipe #100daysofrecipes

CLAIRE SHARRYN ROBERTO

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Friday 12 June 2026 12:34:31 GMT