July 21: Double Trouble Chocolate and Potato Chip Cookies

Double Trouble Chocolate and Potato Chip Cookies

Ingredients:
1 cup (4.5 oz) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon plus an extra pinch of salt
6 tablespoons (3 oz) unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup crushed salted potato chips (about 2 1/2 oz by weight)
3/4 cup semisweet chocolate mini chips

1. Preheat the oven to 350 and place a rack in the center. Have ready two ungreased baking sheets.
2. In a medium-size bowl, mix together the flour, baking soda, and salt and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter and both sugars at medium-high speed until light and fluffy. Reduce the mixer speed to medium; add the egg and vanilla and beat for about 30 seconds, or until incorporated. By hand or with the lowest speed of the mixer, add the flour mixture and stir until fully blended. Stir in the potato chips and chocolate chips.
4. Drop tablespoonfuls of dough about 2 1/2 inches apart on the baking sheets. Bake one sheet at a time for 13-14 minutes, or until lightly browned. Let cool on the baking sheets for about 3 minutes, then transfer to a wire rack to cool completely.

Dry Ingredients

Addition of vanilla and egg

Addition of flour

Addition of potato chips and chocolate chips

Before....

and After.

Thoughts: 13-14 minutes is too long. I put them in for about 11-12 minutes and they still browned nicely. These cookies were very good; although Patrick would've preferred them without the potato chips. I didn't really taste the chips but it was a saltier cookie.