Good day fellow bakers!
I thought we might switch our focus from pies to cookies this week. I have heard about cookies with potato chips as an ingredient for a few years, and finally decided to try to incorporate them into my recipe collection.
They’ve become quite popular, and are probably in the top five of requested cookies that I bake. If I’m serving them for the first time to a group, I have them try to guess the “secret”ingredient. In hundreds of tries, no one has ever guessed correctly.
As an aside, I use Ruffles potato chips because the “ridges” make them extra crunchy.
Let me know what you think of them.
Chocolate Chocolate Chip Potato Chip Cookies
Makes about 4 dozen cookies
1 ¾ cups flour
½ teaspoon baking soda
½ teaspoon fresh nutmeg (grated)
¼ cup unsweetened cocoa powder
½ pound butter or margarine (margarine seems to let the taste of the potato chips come through better)
1 cup granulated sugar
¾ cup packed brown sugar
2 eggs (room temperature)
2 teaspoons vanilla extract
8 oz crushed potato chips (I crush them until the pieces are very small)
2 cups semi sweet chocolate chips
Mix the flour, cocoa powder, nutmeg and baking soda together and set aside.
Beat butter or margarine until softened. Add both sugars and beat until blended but grainy. Beat in the eggs and vanilla.
Add the flour mixture and beat until incorporated into a soft dough.
Add the chocolate chips and mix until evenly distributed into the dough.
Using a paddle attachment, or by hand, add the potato chips and mix until evenly distributed in the dough.
Drop by rounded tablespoons onto baking sheets and bake at 350 degrees for about 14 minutes.
How small do you crush the chips - small enough to blend in for taste only or a bit bigger for taste and texture?