Sunday, June 16, 2013
Potato Chip Cookies & First Week of Summer
I've had this recipe, pulled out of Martha Living, on my night stand for at least a month, so it was time. I followed the recipe, except skipped the nuts (chips are enough!) and the skipped the salt (oops...baking with a toddler), but missed neither. The cookie base is buttery and not overly sweet, with a good combination of crunch from the edges and chips and softer, chewy centers. Heaven. Thankfully, I only baked a few and the rest are safe in the freezer. Indiana, the light eater, ate two, so I'm guessing they're kid-friendly. Mom friendly too.
• 2 sticks unsalted butter, softened
• 3/4 cup packed light-brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon coarse salt, optional
• 4 cups coarsely crushed salted potato chips (about 2/3 of a regular bag, 8 ounces), divided
• 1 cup pecans, toasted and coarsely chopped, optional
1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs (one at a time, allow to mix for 30 sec), and beat on medium speed until just combined.
2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
3. Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 to 20 minutes. Let cool completely on baking sheet.
What other, that cookies, have we been up to this week?