Potato Chip Chocolate Chip Cookies Recipes

POTATO CHIP-CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners' sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.
• On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about 1/2-inch thick). Remove parchment or plastic.
• In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1 1/4-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1 1/2 inches apart.
• Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.

POTATO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
• Bake in preheated oven until golden around the edges, 10 to 13 minutes.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

MY GRANDMOTHER'S POTATO CHIP COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Mash the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time. Gently fold in the potato chips. Drop dough onto the prepared baking sheets by teaspoonful.
• Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove cookies from sheets immediately and cool on wire racks.

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
• In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
• Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
• Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
• Beat in the egg, then the egg white and vanilla.
• Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
• Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
• Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
• Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
• Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
• Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

CHOCOLATE AND POTATO CHIP COOKIES

Steps:

• Heat oven to 350°F.
• Combine flour and baking soda. Beat butter and cream cheese in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in potato chips and chocolate morsels.
• Drop tablespoons of dough, 2 inches apart, onto parchment-covered baking sheets.
• Bake 12 to 14 min. or until bottoms of cookies are golden brown. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

POTATO CHIP COOKIES

Steps:

• In a bowl, cream butter and sugar. Stir in potato chips and pecans. Add vanilla; mix well. Stir in flour just until dough pulls away from the sides of the bowl and forms a ball. , Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in flour. Bake at 350° for 12-15 minutes or until lightly browned.

THE BEST POTATO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix butter, sugar, and vanilla together, blend well.Add chips, and stir in flour.
• Form small bals from the mixture and place on an ungreased cookie sheet.Press balls flat with the bottom of a glass that has been dipped in sugar.
• Bake 10-13 min., or until lightly browned.
• Enjoy!:).

CRISPY POTATO CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in potato chips and butterscotch chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool.

BACON POTATO-CHIP CHOCOLATE COOKIE

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Beat together butter and sugars with a mixer on medium-high until fluffy, about 2 minutes. Add vanilla and egg, and beat on medium until combined.
• Add flour mixture and beat on low until just combined. Stir in finely chopped bacon, chocolate, and potato chips.
• Roll dough into 20 balls (about 2 tablespoons each). Place cookies 2 inches apart on two parchment-lined baking sheets, flatten with the palm of your hand, and top each piece with a slice of bacon. Bake until golden, 13 to 15 minutes. Let cool completely on baking sheet on wire rack.