Dear Reader,
When I feel overwhelmed with life, baking is one of the things that relaxes me. So this past weekend instead of making my usual chocolate chip cookie recipe for my grandchildren, I tried something new. I was willing to toss it all in the garbage if the new recipe didn't turn out, but to my surprise the Chocolate Chip/Potato Chip cookies I made were really good. I mean really good!
My husband was my taste-tester and after one bite the review was, "It's very rich." And he left the rest of the cookie on the kitchen counter. But I noticed as I was finishing baking the cookies, that he kept making trips over to the counter to take another bite and another bite, until the cookie was gone. That's how really good the cookies are!
And my grandchildren gave a huge thumbs-up too, after they devoured their cookies.
(I'm not sure about the origin of the recipe, a friend of a friend gave it to me a long time ago, but I'd never been brave enough to try it.)
CHOCOLATE CHIP/POTATO CHIP COOKIES
1 cup (2 sticks) salted, cold butter
1 1/2 cups brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups potato chips (I used crinkle cut chips.)
2 cups semi-sweet chocolate chunks or chips
1 teaspoon kosher salt
Preheat oven to 325°F. Cover 2 baking sheets with parchment paper. Use a stand mixer with the paddle attachment. Add the cold butter and mix on medium speed for 1-2 minutes or until butter is smooth. Scrape down the bowl, then add the brown sugar and eggs. Mix until combined.
Add the flour and baking soda and mix on low/medium-low just until incorporated about 30 seconds. Add the chocolate chunks (or chips) and the potato chips. Turn mixer on low. Mix until there are no large chunks of potato chips.
Using a cookie scoop (2-tablespoons) scoop out the dough and place dough at least 2 inches apart. Slightly press down on each ball so that it's flatter.
Sprinkle each cookie with a pinch of kosher or sea salt. If you don't have kosher or sea salt skip this step. Table salt is too fine and salty.
Break up one potato chip and get 3-5 more pieces of chocolate. Press the chocolate and potato chip pieces into the cookie until the cookie is flatter, 1/2 inch to 1 inch thick. The cookies spread, so you are simply getting rid of the dome and creating an even layer of cookie, not truly flattening them.
Bake 9-11 minutes or until the cookies just start to turn golden around the edges. Remove from oven and allow to cool on a cooling rack.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
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ALL THAT WE CARRIED (Fiction) by Erin Bartels
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