|Chocolate chip potato chip cookies|
(I know you were thinking it, so I just said it for you. But seriously, we do eat actual food around here, I swear. I'm not sure why my posts have been dessert-centric lately. I'll through some kale in next week for good measure.)
This is no ordinary cookie, friends. Regular readers will know how much I heart the salted oatmeal cookies (I link back to that post about a gajillion times a week, I know), largely because of their near-perfect blend of salty and sweet.
But we may have discovered a rival.
I tried a recipe for potato chip cookies a while back. It was just OK, so I didn't bother to a) make them a second time or b) feature them here.
I mean, come on, you deserve a lot better than just OK.
In searching around again last weekend for a new cookie recipe to test out on my book club, I stumbled across Smitten Kitchen's take on an Emeril recipe for potato chip cookies. They looked nice enough but they included chopped nuts.
I don't really dig nuts in cookies.
Then I remembered that the just-OK recipe called for a similar amount of chocolate chips.
Result? A very interesting, grown-up cookie. I'd liken it to a shortbread: crumbly without being too crumbly, definitely not soft or chewy, but the potato chips give it a little extra crispiness. And the salty-sweet combination is very, very good.
If you're a fan of the salted oatmeal cookies, I'd love to hear what you think of these, should you decide to make them.
Chocolate Chip Potato Chip Cookies (adapted from Smitten Kitchen, Emeril Lagasse and Cuisine at Home)
2 sticks unsalted butter (room temperature)
3/4 cup sugar, divided
1 teaspoon vanilla
1/2 cup crushed potato chips (I whirred mine around in a mini food processor)
2 cups flour
1/2 cup chocolate chips
Topping: another 2 tablespoons crushed potato chips and 2 teaspoons kosher salt
Preheat oven to 350 degrees. Mix together the topping ingredients and set aside.
In a mixer, blend the butter and 1/2 cup sugar until creamy. Add the vanilla and mix until smooth. Add the potato chips and flour and blend well. Blend in the chocolate chips.
Scoop the dough out in approximately tablespoon-sized clumps and roll them into small balls. Roll the balls until coated in the remaining 1/4 cup sugar in a small bowl. Place the balls onto parchment-lined baking sheets (they can be pretty close together). Using the bottom of a drinking glass, gently flatten the balls onto the sheet. Sprinkle each cookie with a little of the topping.
Bake for about 15 minutes or until the edges are lightly browned. Cool completely on a wire rack.