At a birthday dinner not too long ago, I amazed my friends by combining two, pretty much universally lauded, food indulgences; chocolate, and potato chips. We were at a stir fry restaurant in in downtown Boston, and for some reason, one of my friends had a small bag of Lays potato chips with them. After dinner, someone at the table decided to get an ice cream sundae, only to find out they were out of chocolate sauce. The quick-thinking waitress who served us got resourceful and reappeared with a bowl of chocolate fondue, with the intention of allowing the friend with the ice cream to spoon it onto her sundae. I made a remark about how delicious it would be to dip the potato chips in the chocolate, and once everyone at the table disagreed, I had no choice but to demonstrate for them how serious I was, and proceeded to dip a Lays potato chip into the chocolate fondue and eat it. After seeing how much I enjoyed it, I encouraged all my other friends at the table to try it, and they all agreed that I was right!
Ever since then, I have not been shy about sharing my love of chocolate and potato chips with friends and tour guests, recommending things like the Chuao Potato Chip Bar or Trader Joe’s Milk Chocolate Covered Potato Chips. However, I recently stumbled across a recipe that actually incorporates potato chips into CHOCOLATE CHIP COOKIES!!
The recipe, as it turns out, comes from the Huffington Post website, of all places, but it looked so good, I had to try it!
8 ounces butter, preferably unsalted, about 2 sticks
1 cup sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
2 cups crushed regular (salted) potato chips, preferably kettle-style
2 cups semisweet chocolate chips, about 12 ounces
Preheat the oven to 350°F. Grease 2 cookie sheets or line them with baking parchment.
In a large bowl, cream together the butter, sugar, and brown sugar until light. Beat in the eggs and vanilla.
In a small bowl, stir the baking soda into the flour; then beat into the creamed mixture. Stir in the crushed potato chips and the chocolate chips.
Drop the dough by tablespoonfuls onto the cookie sheets. (The cookies will spread considerably.) Bake for ten to twelve minutes, or until the bottoms are beginning to brown. Cool the cookies on racks.
These cookies have that delightful contrast between salt and rich sweetness with the chocolate that I think makes a top notch chocolate chip cookie, but also has a very satisfying crunch to them thanks to those potato chips! Try them out, and let me know what you think!