potato chip cookies

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Potato Chip Cookies
Adapted from Emeril

Shockingly, we actually felt that these cookies needed more salt; just a smidge. Sounds crazy, right? If you’re using an extra-salty brand of potato chips, you might not find this necessary but I used Cape Cod, which is pretty salty, and felt that the salt in a crushed half cup was insufficient in the cookie batter.

I’ve included two “finish” options — one is the potato-and-sea-salt flakes you see on my cookies and the other is the chocolate dip I wished I had time for. I was thinking of these as an either/or finish, but I see no reason why both cannot be use. That said, I’m pretty sure the chocolate would steal the show.

Remaining weights to come! (I left my notes at home and am away this weekend.)

Cookie
1 cup (2 sticks or 225 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon table salt (optional, see note above)
1/2 cup chopped and toasted pecans
1/2 cup finely crushed potato chips
2 cups (250 grams) all-purpose flour

Potato chip salt finish (optional)
1 tablespoon crushed potato chips
1 1/2 teaspoons flaked sea salt

Chocolate dip finish (optional)
4 ounces (115 grams) semi- or bittersweet chocolate, finely chopped
1 teaspoon butter, canola oil or vegetable shortening

Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together the butter with 1/2 cup of the sugar until lightly and fluffy. Mix in the vanilla and table salt, if using, until smooth. Add the pecans, 1/2 cup crushed potato chips and flour together and mix until just combined.

Place the remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass (or, in my case, a kitchen tool I’m unhealthily obsessed with) to slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little. Sprinkle with a few flakes of the potato chip salt, if using. Repeat with remaining dough.

Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.

If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave. Stir until smooth. Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.


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