Potato Chip Cookies
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Ingredients
- 1 cup (2 sticks or 225 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon table salt (optional)
- 1/2 cup chopped and toasted pecans
- 1/2 cup finely crushed potato chips
- 2 cups (250 grams) all-purpose flour
- 1 tablespoon crushed potato chips (for potato chip salt finish, optional)
- 1 1/2 teaspoons flaked sea salt (for potato chip salt finish, optional)
- 4 ounces (115 grams) semi- or bittersweet chocolate, finely chopped (for chocolate dip finish, optional)
- 1 teaspoon butter, canola oil or vegetable shortening (for chocolate dip finish, optional)
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Preparation
Chef’s notes
Shockingly, these cookies needed more salt. If you’re using an extra-salty brand of potato chips, you might not find this necessary but I used Cape Cod, which is pretty salty, and felt that the salt in a crushed half cup was insufficient in the cookie batter.
The potato-and-sea-salt flakes or the chocolate dip are optional finishes. You can also use both, but the chocolate might steal the show.