Chocolaty Sweet and Salty Potato Chip Cookie

Here is a recipe to satisfy those sweet and salty taste buds! I appreciate this recipe because it is not overly sweet. This is an entry for the copy cat challenge. They are easy to make and tasty to eat! This is a recipe I found at: http://www.framedcooks.com/2012/08/chocolate-dipped-potato-chip-cookies.html?utm_source=rss&utm_medium=rss&utm_campaign=chocolate-dipped-potato-chip-cookies

INGREDIENTS

3/4 cup flour
1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them
1/4 cup pecans, toasted and chopped very fine
1/4 teaspoon salt (yes, really! Don't leave it out.)
8 tablespoons butter, cut into 8 pieces and slightly softened
1/4 cup granulated sugar
1/4 cup confectioner's sugar
1 large egg yolk
1/2 teaspoon vanilla extract
10 ounces chopped bittersweet chocolate

Several mixing bowls
Measuring cups and spoons
Mixing spoon
Broiler or 2 different size pans to melt the chocolate
Cutting board not shown
Rolling pin
Cookie sheets
Spatula not shown
Mixer
Cooling rack optional
Serving plate
Parchment paper


 

Place a few chips into a measuring cup.
Using your fist to break them up.
Do this until you have a little over 1/2 cup.
Pour the pieces into a zip lock bag.
Use the rolling pen to crush them smaller.
Add more if needed to make 1/2 cup of crushed potato chips.
 

Line the cookie sheet with Parchment paper.
Pre-heat oven 350F
 

Finely chop the pecans.
Lightly brown them on the stove top.

I used 2 pans to broil the chocolate.

Fill the larger pan about 1/2  with water.
Place on the stove top.
Remove the wrappers from the chocolate and place them into the pan.
Set aside until time to melt the chocolate.

3/4 cup flour

1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them
1/4 cup pecans, toasted and chopped very fine
1/4 teaspoon salt (yes, really! Don't leave it out.)
8 tablespoons butter, cut into 8 pieces and slightly softened
1/4 cup granulated sugar
1/4 cup confectioner's sugar

1 large egg yolk
1/2 teaspoon vanilla extract
10 ounces chopped bittersweet chocolate

 

 

Combine potato chips, flour, pecans and salt in a bowl.
 

Beat butter and both sugars in a mixer until fluffy, about 3 minutes.Add egg and vanilla and beat until combined.

Slowly add flour mixture until completely combined.

Roll dough into 1-inch balls and place on cookie sheet about 3 inches apart. Flatten dough balls with your fingers until they are 1/4 inch thick. I made these by flattening as well as leaving them a ball.

Bake for 5 minutes, rotate cookie sheet and bake for another 5 minutes, watching the cookies during the second 5 minutes to make sure they don't get too brown. 

Cool for 5 minutes on the cookie sheet, then cool completely on a rack.

Melt the chocolate slowly in a double boiler, stirring until smooth.
 

Dip each cookie almost halfway in chocolate, place on a cookie sheet covered with waxed paper and refrigerate until chocolate has hardened.

These cookies certainly satisfied the sweet and salty cravings I sometimes have. I like sweets that aren't too sweet. The combination is satisfying.


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Sunshiine