Chocolate-Dipped Potato Chip Cookies

May 7th, 2012 · 1 Comment

I saw this recipe for Potato Chip Cookies on Smitten Kitchen and could not get it out of my mind! So, for Paul Baker’s birthday, I made a batch and boxed them up for him for a gift. This was way back in February, but I’m just getting to the photos now. (Sorry!) To kick it up a notch, after the cookies were baked and cooled, I dipped them in bittersweet chocolate. I loved the savory sweet combination in this cookie. So good.


Potato chip cookie ingredients.


Potato chips in the food processor. Fun!


Mixing everything up.


Roll the cookies out and dip them in sugar.


Flatten the cookies with a glass.


Sprinkle with a mixture of crushed potato chips and salt.


Baked cookies.


Dip in chocolate.


Let the chocolate dry.


Boxed up cookies.

Potato Chip Cookies
From: Smitted Kitchen

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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