Potato & Chocolate Chip Cookies are a unique twist on the classic dessert with flavorful hints of butterscotch.
Somehow a bag of potato chips ended up in my pantry. This is dangerous. Potato chips and chocolate cannot be easily accessible in my house otherwise I will lose all control. I had to use up these chips somehow and amazingly, despite the fact that I’ve made 40 batches of cookies in the past month for the cookbook, I’m still not sick of cookies! And really, who doesn’t adore the salty-sweet flavor combination?
Enough about cookies. Have I told you about the awesome time I had in California a few weeks ago? I was lucky enough to be invited back to Thermador’s showroom, this time in Irvine, with a bunch of other food and design bloggers. I got to meet some amazing people, eat ridiculously tasty food, and play with Thermador’s latest and greatest appliances.
They have a new cooktop that I MUST own. It’s an induction cooktop (so it boils water super duper fast) and the best part is that you can put your pot, pan, or griddle anywhere on the surface of the cooktop! There are no “elements,” the whole cooktop is a massive element that gives you the freedom to put several differently shaped pots and have precise heat control with (literally) the touch of a finger. It’s the first and only “freedom” induction cooktop. This appliance combines my love of cooking with my love for technology. A girl can dream, right?
Taste: Salty and sweet with a hint of butterscotch.
Texture: Buttery, slightly crisp at the edges and where the potato chips are, chewy and gooey in the middle.
Ease: Super easy.
Appearance: I love the little bits of ruffled chips you see in these cookies.
Pros: Fun and tasty!
Would I make this again? Yesssss.
How to make Potato & Chocolate Chip Cookies
Yield: about 20 cookies
Prep Time: 5 minutes
Cook: 20 minutes
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 cup crushed ruffle potato chips (be sure to leave some large pieces for some crunch!)
1/2 cup semisweet chocolate chips
Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
With an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until well combined, about 2 minutes. Beat in egg, egg yolk, and vanilla. On low speed gradually add the flour mixture. Fold in the potato chips and chocolate chips with a rubber spatula.
Using a spoon or spring-loaded scoop, drop 1 1/2-tablespoon sized balls of dough onto prepared baking sheets. Bake for about 10 minutes, or until cookies are set and edges are slightly browned. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for 3 to 4 days.
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