Receta Potato Chip Chocolate Drizzled Cookies
My husband, my good friend, and I have gotten into a Sunday habit. The habit includes a batch of dessert, all of which generally gets consumed that very evening by the three of us (and if I’m being honest, my husband is the smallest eater of the bunch).
It works out mostly okay, though. The habit consists of sweating all day on the farm with the horses, retiring to the kitchen to cook a {usually} healthy meal, watching Walking Dead, and eating dessert.
Chocolate chip cookies get pretty boring but the concept is so perfect. Cookies are great for snacking. Chocolate is always good. So in my effort to find some sort of interesting take on chocolate chip cookies I came across these delights. Potato chips are crushed and folded into a buttery batter, creating an awesome sweet-salty combo. Plus, there’s pretty much always a half cup of useless crushed cookies at the bottom of the bag anyway, so you don’t lose much by giving this unique recipe a try!
Chocolate Drizzled Potato Chip Cookies (adapted from Cook’s Country via Tracey’s Culinary Adventures)
Ingredients
- 3/4 cup (3 3/4 oz) all-purpose flour
- 1.5 oz potato chips, finely crushed (1/2 cup)
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature and cut into 8 pieces
- 1/4 cup (1 3/4 oz) granulated sugar
- 1/4 cup (1 oz) confectioners’ sugar
- 1 large egg yolk, at room temperature
- 1/2 teaspoon vanilla extract
- 5 oz bittersweet chocolate, finely chopped
- coarse sea salt, for sprinkling
Instructions
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, stir together the flour, potato chips, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
Mix in the egg yolk and vanilla until incorporated.
With the mixer on low, add the dry ingredients in 3 additions, beating until combined.
Roll the dough into 1-inch balls and place them on the prepared baking sheets. Refrigerate 20 minutes.
Flatten the balls to about 1/4-inch thickness using your fingertips.
Bake the cookies, one sheet at a time, until the edges are just set about, 11 to 13 minutes.
Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the baking sheet.
Add the chocolate to a microwave-safe bowl and heat in 30-second increments on 50% power, stirring in between each, until the chocolate is melted and smooth.
One at a time, dip each cooled cookie in the chocolate until it is coated halfway or alternatively, drizzle chocolate over cookies.
Shake off the excess chocolate then transfer to a parchment-lined baking sheet. Repeat with all cookies. Sprinkle the coarse salt over the chocolate while it’s still warm. Refrigerate the cookies until the chocolate is set.