The hubby likes making chocolate chips (potato chips dipped in chocolate) at Christmas time, when we are making our candies. Only problem is, he eats them as fast as he makes them. Well, I saw some cookies that follow along the same taste combo as that and decided to make some of my own! I made them last year at Christmas time, and they were a huge hit! It's about time to get started on some more! :-)
Cookies:
2 sticks (1 cup) butter, at room temperature
1 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/2 cup finely crushed potato chips
2 cups all-purpose flour, sifted
Chocolate
Dip, Potato Chip & Kosher Salt Finish:
Preheat the oven to 350 degrees.
In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla. Add the chocolate chips and potato chips and stir well. Add the flour and stir to combine.
Place the remaining 1/2 cup sugar in a shallow bowl. Form the mixture into small balls, about 1 tablespoon each, roll in sugar, and place on an ungreased baking sheet.
4 ounces semi or bittersweet chocolate, finely chopped
1 tsp butter
1 tsp butter
¼ cup
crushed potato chips
1 1/2 tsp Kosher salt
1 1/2 tsp Kosher salt
Preheat the oven to 350 degrees.
Place the remaining 1/2 cup sugar in a shallow bowl. Form the mixture into small balls, about 1 tablespoon each, roll in sugar, and place on an ungreased baking sheet.
Using a heavy flat-bottomed glass flatten
the cookies on the baking sheet, dipping in sugar before flattening each
cookie. Bake the cookies until light golden brown, 14 to 16 minutes depending on your oven. Transfer
to a wire rack to cool completely.
Melt the
chocolate and butter in the microwave (only about 15 or 20 seconds at a time) and stir until smooth. Dip half of each
fully cooled cookie in the chocolate, and sprinkle with crushed chips and Kosher salt. Let dry and harden wax paper or put them in the fridge. Store cookies in
an airtight container in a cool place.
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