Potato Chip Chocolate Chip Cookies |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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There are many claims as to the origins of this cookie. I only know they are just plain good. Ingredients:
1 3/4 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon grated nutmeg |
1/2 lb cool margarine, cut into small pieces |
1 cup sugar |
3/4 cup packed dark brown sugar |
1 large egg, room temperature |
1 large egg white, room temperature |
2 teaspoons vanilla |
4 ounces potato chips, crushed (about 6 cups, my favorite is ruffles) |
3 cups semi-sweet chocolate chips or 3 cups bittersweet chocolate chips |
Directions:
1. Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
2. In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
3. Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
4. Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
5. Beat in the egg, then the egg white and vanilla.
6. Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
7. Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
8. Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
9. Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
10. Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
11. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.
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