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Aug 02, 2014
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Baked: Chocolate-and-Potato-Chip Cookies

June 4th 02:06pm, 2012



I recently discovered Pint Size Bakery. Everything I’ve tried there has been delicious, but one of my favorites – and I know I’m not alone on this – is the cranberry-potato chip cookie. It turns out that potato chips add a wonderful crunch to an otherwise chewy cookie; they are a welcome addition, even if they sound a bit unorthodox.

I’ve always loved the combination of salty and sweet, and although I rarely eat potato chips, whenever I do, I chase them with a handful of chocolate chips. The flavors meld together in perfect harmony.

With Pint Size Bakery on my mind, I decided to attempt my own version of a chocolate-and-potato-chip cookie. After experimenting with several modified recipes, I finally created one that gave me just the texture I wanted. A thick, chewy cookie on the outside, random crunches from potato chips on the inside, and surprise bits of chocolate chips throughout. If you’re feeling adventurous or craving something salty and sweet, give it a shot. You may find it’s not as strange as it sounds. Thank you for the inspiration, Pint Size Bakery.

Chocolate Chip/Potato Chip Cookies
Adapted by Amrita Rawat from a recipe by Martha Stewart

Makes up to 2 dozen (depending on size)

12 Tbsp. butter, softened, plus 1 tsp., divided
½ cup packed brown sugar
½ cup white sugar
2 large eggs
2 tsp. vanilla extract
2¼ cups all-purpose flour
½ tsp. baking soda
1 tsp. salt
1¾ cups crushed potato chips (I used Wavy Lay’s.)
1 cup plus 4 oz. semi-sweet chocolate chips, divided
½ cup unsalted roasted pecans, chopped
Maldon sea salt or another flaky sea salt, such as fleur de sel

• Beat 12 tablespoons of the softened butter and both of the sugars in a clean bowl with an electric beater on high.
• Add the eggs one at a time and then the vanilla extract, until well combined.
• In a separate bowl, sift the flour, baking soda and salt together.
• Keep the beater on low as you incorporate the flour mixture into the batter, and stop as soon as it’s combined.
• Stir in the potato chips, 1 cup of chocolate chips and pecans.
• Shape the dough into a log and wrap it in plastic wrap. Store in the fridge for at least 1 to 2 hours, or until chilled.
• Preheat the oven to 350 degrees.
• Make small mounds of cookie dough and place, spaced apart, on a baking sheet lined with parchment paper. (I use about 2 tablespoons because I like larger cookies.)
• Sprinkle Maldon sea salt on top of each cookie
•Flatten the cookies slightly
• Bake for about 9 to 12 minutes (depending on size), or until the edges are golden.
• Let the cookies cool completely before removing them from the tray.
• Meanwhile, melt the remaining 4 ounces of chocolate chips and the remaining 1 teaspoon of butter in the microwave for about 30 seconds at a time, stirring each time, until melted.
• Dip half of the cookies into the melted chocolate and set aside to let dry on parchment paper.

Note: The dough lasts for months when frozen, while the cookies last up to 4 days when stored in an airtight container.

Come see Amrita in all her baking glory every Saturday at the Tower Grove Farmers Market, from 8 a.m. to noon, where she sells her famous macarons as well as macaron ice cream sandwiches with homemade ice cream, mini cakes and other sweet treats. 

By Amrita Rawat

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