Oh yeah! Now I get it.
Absolutely NOTHING to do with today’s cookies, but you did find my web address so let’s get to the recipe.
I posted a Potato Chip Cookie recipe last year (here) and they were super good.
This recipe is a bit different in that there are potato chips finely incorporated in the dough (as well as more mixed in with the chocolate chips and nuts) which gives the cookie a more pronounced potato flavor. This is a good thing.
My first thought when I bit into a cookie fresh out of the oven was that it was sort of like a french fry studded with chocolate and nuts. Sweet, salty and spuddy. Yum.
Potato Chip Cookies
2 cups flour
1 cup finely crushed plain potato chips
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened (original recipe calls for shortening)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 cups coarsely crushed plain potato chips
1/2 cup mini-chocolate chips
1/4 cup chopped pecans
1. Preheat oven to 350℉. Line a baking sheet with parchment paper.
2. Whisk together flour, 1 cup finely crushed potato chips, baking powder and salt in a bowl; set aside.
3. Cream together butter and both sugars in a bowl with a mixer on medium speed, 3-5 minutes. Add the eggs and vanilla; beat to combine. Mix in flour mixture until combined.
4. Fold in the 2 cups coarsely crushed potato chips, pecans and chocolate chips.
5. Scoop dough onto prepared baking sheets (about 2 tablespoons per cookie) and bake until edges are set, 12-14 minutes.
6. Cool cookies 2 minutes on baking sheets and then transfer to wire rack to cool completely.
Makes 2 dozen cookies
Recipe from Cuisine At Home Magazine
I was fishing through my music and figured that some music out of Australia would fit the bill today.
New band Gnome are brother and sister Freya Berkhout and Elias Berkhout, based out of Sydney.
Their song Dew Drop, just out last month, is available as a free download on the band’s Bandcamp Page.