Crispy Potato Chip Cookies
Flat, crispy, crunchy cookies with chocolate chips and potato chips.
Servings 45 Cookies
Cost 5
Ingredients
- 1 stick unsalted butter, softened or use half shortening and half butter (114 grams) or (56 grams butter plus 48 grams shortening)
- ½ cup granulated sugar (100 grams)
- ½ cup packed light brown sugar (100 grams)
- 1 large egg
- ½ teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon apple cider or malt vinegar (or white)
- 1 cup all-purpose or 1-1 gluten-free flour (135 grams)
- ¾ cup crushed potato chips -- you can use more or less (70 grams)
- 1 cup semisweet chocolate chips, sightly heaping
- ½ cup pecans, toasted and chopped or chopped walnuts (nuts are optional)
Instructions
- Beat the butter (or butter and shortening) and both sugars until creamy using an electric mixer. Beat in the vanilla and the egg. When egg is mixed in, beat in salt and baking soda, scraping the sides of the bowl well. Beat in the vinegar. Scrape sides of bowl again.
- Add flour and stir until well blended, then stir in the crushed potato chips and chocolate chips. Add nuts (if using).
- Using a small cookie scoop or a rounded teaspoon, scoop out about 42-44 balls (about 17-20 grams each) onto plates (or a tray) lined with plastic wrap, then cover and chill for an hour. Alternatively, you can just bake the dough balls immediately, but the cookies might not have as round a shape.
- Preheat the oven to 350 degrees F.
- When ready to bake, shape the chilled dough portions with your palms to make them into compact and relatively neat balls. Space 1 ½ inches apart on a parchment lined baking sheet. Bake at 350 for about 12 minutes (check at 10) or until golden brown. they should be very flat. Let cool briefly on the parchment (about 3 minutes) then carefully transfer to a wire rack and let cool completely.
- If your cookies are still coming out chewy or if they are darker around the edges and chewy in the middle, reduce your oven temperature to 325 and bake slightly longer. I've found that using a lower baking temp and a longer baking time results in more uniform crispness.
