Potato Chip Cookies
Notes
From Cook's Country
This recipe makes about 24 cookies.
Reduced fat potato chips recommended for creating crispy cookies. Have fun crushing, just add chips to ziplock bag and apply rolling pin.
Ingredients
- ¾ cup (3¾ ounces) all-purpose flour
- 1½ ounces reduced-fat potato chips, crushed fine (½ cup)
- ¼ cup pecans, toasted and chopped fine
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, cut into 8 pieces, softened but still cool
- ¼ cup (1¾ ounces) granulated sugar
- ¼ cup (1 ounce) confectioners' sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 10 ounces bittersweet chocolate, chopped fine
- 1 tablespoon coarse sea salt, such as Maldon
Directions
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Line 2 rimmed baking sheets with parchment paper.
- Combine flour, potato chips, pecans, and salt in bowl.
- Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until pale and fluffy, about 3 minutes.
- Add egg yolk and vanilla and beat until combined.
- Reduce speed to low and slowly add flour mixture in 3 additions. Roll dough into 1-inch balls and space 3 inches apart on baking sheets.
- Flatten dough balls to ¼-inch thickness with bottom of floured drinking glass.
- Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking.
- Let cookies cool completely on sheets, about 15 minutes.
4. Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Carefully dip half of each cooled cookie in chocolate, scraping off excess with finger, and place on parchment paper–lined baking sheet. Sprinkle coarse salt over warm chocolate and refrigerate until chocolate sets, about 15 minutes. Serve.