Chocolate chip cookies with potato chips
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 18
Complexity: easily
Servings: 18
Nutritional value per serving:
Calories 361, total fat 18 G., saturated fats 8 G., proteins 4 G., carbohydrates 48 G., fiber 2 G., cholesterol 43 mg, sodium 186 mg, sugar 26 G.
Calories 361, total fat 18 G., saturated fats 8 G., proteins 4 G., carbohydrates 48 G., fiber 2 G., cholesterol 43 mg, sodium 186 mg, sugar 26 G.
For those who enjoy the combination of salty and sweet, another unusual combination awaits: cookies with potato chips and chocolate. Some of the chips are added to the dough along with the chocolate chips, while others are used as a "breading" coating before baking. The resulting cookies are crispy on the outside and soft on the inside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 cups potato chips (220 g)
- 140 g semi-sweet chocolate, chopped (or 1 cup chocolate chips)
- 140g milk chocolate with caramel (such as mini Ghirardelli bars), chopped
- 2.5 cups premium flour
- 1 teaspoon baking powder
- 0.5 tsp of soda
- 0.5 tsp coarse salt
- 165 g unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 and 1/4 teaspoons vanilla extract
- Sea salt flakes, for sprinkling
We recommend
Recipes with similar ingredients: semi-sweet chocolate, milk chocolate, eggs, premium flour, chips
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 375°F (190°C). Place 2 cups potato chips in a large bowl and fold in the semisweet and caramel milk chocolate chips; set aside. Place the remaining 3 cups potato chips in a resealable plastic bag and crush with the bottom of a measuring cup until fine crumbs form; transfer to a small bowl and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, and coarse salt. In a large bowl, beat the butter with the white and brown sugars with a mixer on high speed until very fluffy, about 5 minutes. Add the eggs one at a time, then add the vanilla extract, beating well after each addition until creamy. Reduce the mixer speed to low; gradually beat in the flour mixture and mix until smooth. Add the chocolate chip mixture and mix until evenly combined.
- Form the dough into large balls (about 1/4 cup per ball), then roll in crushed potato chips. Place on three unlined baking sheets, spacing them 2 inches (5 cm) apart. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges but still soft, 20 to 22 minutes. Sprinkle with sea salt immediately. Transfer the baking sheets to wire racks and let cool for 10 minutes, then slide a spatula under the cookies and transfer them to wire racks to cool completely.
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