Tuesday, November 13, 2012

Potato Chip Cookies

3/4 cup (3.75 ounces) flour
1 1/2 ounces potato chips, crushed fine (1/2 c)
1/4 c pecans, toasted and chopped fine
1/4 tsp salt
8 tbls butter, cut into 8 pieces, softened but still cool
1/4 c granulated sugar
1/4 c powdered sugar
1 large egg yolk
1/2 tsp vanilla extract

  1. Adjust oven rack to middle position and heat oven to 350 degrees.  Line 2 rimmed baking sheets with parchment paper.  Combine flour, potato chips, pecans, and salt in bowl.
  2. Using stand mixer fitted with paddle, beat butter and sugars on medium-high speed until pale and fluffy, about 3 minutes.  Add egg yolk and vanilla and beat until combined.  Reduce speed to low and slowly add flour mixture in three additions.  Roll dough into 1 inch balls and space 3 inches apart on baking sheets.  Flatten dough balls to 1/4 inch thickness with bottom of floured drinking glass.
  3. Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10-13 minutes, rotating sheet halfway through baking.  Let cookies cool completely on sheets, about 15 minutes.  Serve.  Can be stored in airtight container at room temperature for up to 2 days.
  • This recipe came from the June/July 2012 issue of Cook's Country.
  • As expected, they paid way more attention to the details than I would.  For example, after testing a whole bunch of chips, they recommend Cape Cod 40% Reduced Fat Potato Chips as the best.  I, on the other hand, used 2 small bags of Lays that have been languishing in my snack drawer forever.  I thought they worked fine.  Heck, there's already 1/2 cup of butter in 24 cookies!  That's more fat per serving than I put on my toast in the morning, so I don't think the chip choice is worth counting.  Also, my cookies held their shape and did not get excessively brown on the edges so I'd probably make the same choice again.
  • I did not have pecans and sadly, will not until they're less than $8/lb.  I did have a few cashews though and they worked really well.  I think some kind of nut is an important addition to both flavor and texture in this cookie.
  • These were a really good cookie and had that wonderful sweet/salty thing happening.  Yum!

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