Potato Chip cookies

By MooK

Ingredients

• Cookie
• 1 cup (2 sticks or 225 grams) unsalted butter, at room temperature
• 1 cup (200 grams) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon table salt (optional, see note above)
• 1/2 cup chopped and toasted pecans
• 1/2 cup finely crushed potato chips
• 2 cups (250 grams) all-purpose flour
• Potato chip salt finish (optional)
• 1 tablespoon crushed potato chips
• 1 1/2 teaspoons flaked sea salt
• Chocolate dip finish (optional)
• 4 ounces (115 grams) semi- or bittersweet chocolate, finely chopped
• 1 teaspoon butter, canola oil or vegetable shortening

Preparation

Step 1

Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together the butter with 1/2 cup of the sugar until lightly and fluffy. Mix in the vanilla and table salt, if using, until smooth. Add the pecans, 1/2 cup crushed potato chips and flour together and mix until just combined.

Place the remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass (or, in my case, a kitchen tool I’m unhealthily obsessed with) to slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little. Sprinkle with a few flakes of the potato chip salt, if using. Repeat with remaining dough.

Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.

If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave. Stir until smooth. Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.