Chocolate-and-Potato Chip Cookies
Ingredients
12 Tbsp. butter, softened, plus 1 tsp., divided½ cup packed brown sugar
½ cup white sugar
2 large eggs
2 tsp. vanilla extract
2¼ cups all-purpose flour
½ tsp. baking soda
1 tsp. salt
1¾ cups crushed potato chips (I used Wavy Lay’s.)
1 cup plus 4 oz. semi-sweet chocolate chips, divided
½ cup unsalted roasted pecans, chopped
Maldon sea salt or another flaky sea salt, such as fleur de sel
Preparation
• Beat 12 tablespoons of the softened butter and both of the sugars in a clean bowl with an electric beater on high.
• Add the eggs one at a time and then the vanilla extract, until well combined.
• In a separate bowl, sift the flour, baking soda and salt together.
• Keep the beater on low as you incorporate the flour mixture into the batter, and stop as soon as it’s combined.
• Stir in the potato chips, 1 cup of chocolate chips and pecans.
• Shape the dough into a log and wrap it in plastic wrap. Store in the fridge for at least 1 to 2 hours, or until chilled.
• Preheat the oven to 350 degrees.
• Make small mounds of cookie dough and place, spaced apart, on a baking sheet lined with parchment paper. (I use about 2 tablespoons because I like larger cookies.)
• Sprinkle Maldon sea salt on top of each cookie
•Flatten the cookies slightly
• Bake for about 9 to 12 minutes (depending on size), or until the edges are golden.
• Let the cookies cool completely before removing them from the tray.
• Meanwhile, melt the remaining 4 ounces of chocolate chips and the remaining 1 teaspoon of butter in the microwave for about 30 seconds at a time, stirring each time, until melted.
• Dip half of the cookies into the melted chocolate and set aside to let dry on parchment paper.
[i]Note: The dough lasts for months when frozen, while the cookies last up to 4 days when stored in an airtight container.[/i]
