A few months back a friend of mine emailed me a cookie recipe that combined crushed up potato chips with chocolate chip cookies and dared me to make them. I said I would definitely try them, because they sounded crazy, but then promptly put them on the back burner. Waaaaaay back.
So this month for Secret Recipe Club, I was assigned the blog Adventures of A Yankee Kitchen Ninja, which is a fun blog written by Julianne. Her blog is about "stealthy and healthy cooking, eating and farming on a farmette in Vermont" and is chock full of gorgeous photography and delicious recipes! I thought I was going to have a really hard time choosing just one recipe, but while I was perusing it, I found this recipe. And we just happened to have half a package of potato chips left over from a party. So, finally, challenge accepted!
These cookies were really the easiest cookies I have ever made, and that's saying a lot when there is an almost 2.5 year old helping! Just a few simple ingredients (I had to triple check the recipe because I was pretty sure I was leaving something out) combined to make a soft and easy to work with dough. A mere 15 minutes later they were done! I am really glad I only had enough chips to make half a batch, because we REALLY liked these! All twelve of them were gone by the end of the night! They were firm but soft, with a fantastic sweet/salty combination! They sound weird, but you will love these!
Chocolate Chip Potato Chip Cookies (Adventures of a Yankee Kitchen Ninja)
(yields 24 cookies)
2 sticks butter, soft
1/2 cup sugar
1 tsp vanilla
1/2 cup crushed potato chips
2 cups flour
3/4 cup dark chocolate chips
topping:
1/4 cup sugar
2 TBSP crushed potato chips
2 tsp kosher sea salt
Preheat oven to 350F.
In a small bowl, mix together the salt and crushed chips for the topping. Set aside.
In another small bowl, measure out 1/4 cup of sugar for rolling.
In a large bowl mix together the sugar and butter until soft and creamy.
Add the vanilla and mix until smooth.
Add the potato chips and flour and blend well.
Mix in the chocolate chips.
Scoop out the dough into TBSP sized clumps and roll them into balls (you should get exactly 24).
Roll the balls in the sugar and place on a parchment lined baking sheet.
Using the bottom of a drinking glass, gently flatten the balls onto the cookie sheet.
Sprinkle each cookie with a little bit of the chip/salt topping.
Bake for 15 minutes or until the edges are lightly browned.
Cool on a wire rack.
Enjoy!
Check out all the other delicious things made by the Secret Recipe Club Members this month:
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