Potato Chip Chocolate Chunk Cookies Recipes

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POTATO CHIP-CHOCOLATE CHIP COOKIES



Potato Chip-Chocolate Chip Cookies image

A mix of salty potato chips and chocolate chips gives these shortbread cookies a playful, sweet and savory appeal. Adapted from Shauna Sever's cookbook, "Midwest Made," these cookies taste best one day after baking, when the flavors have had a chance to meld. They will last for 3 to 4 days stored airtight at room temperature. Bring them to your next bake sale and watch them sell out in a flash. If you don't have European-style cultured butter on hand, regular unsalted butter will also work.

Provided by Melissa Clark

Categories     snack, cookies and bars, dessert

Time 1h

Yield 4 dozen cookies

Number Of Ingredients 10

8 ounces/225 grams unsalted European-style cultured butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 (packed) cup/110 grams light brown sugar
1/4 cup/30 grams confectioners' sugar
2 cups/255 grams unbleached all-purpose flour
2 cups/190 grams finely crushed thin potato chips, such as Lay's Classic
1 cup/175 grams semisweet chocolate chips
1 large egg
A few pinches granulated sugar

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 CHOCOLATE CHIP COOKIES



Potato Chip Chocolate Chip Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 50m

Yield 24 cookies

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup semisweet chocolate chips
4 cups crushed potato chips (8 ounces), such as Lay's

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  • In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
  • Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 36 to 40 cookies

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks

Steps:

  • Preheat the oven to 350 degrees.
  • Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES WITH CHOCOLATE CHUNKS



Chocolate Chip Cookies With Chocolate Chunks image

Provided by Food Network Kitchen

Time 1h

Yield 24 to 32 cookies

Number Of Ingredients 9

1 stick unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chunks

Steps:

  • Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
  • Whisk the flour, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
  • Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

CHOCOLATE CHOCOLATE CHIP COOKIES I



Chocolate Chocolate Chip Cookies I image

These cookies are great...you get a double dose of chocolate! My kids love them.

Provided by KATHY

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 10

1 cup butter, softened
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

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!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

ESPRESSO CHOCOLATE CHUNK COOKIES



Espresso Chocolate Chunk Cookies image

These cookies are like your mom's recipe with a few extra surprises! Serve with a cold glass of milk or dunked into your favorite coffee drink.

Provided by Lauren Magenta

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h5m

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup packed light brown sugar
¾ cup unsalted butter, softened
½ cup white sugar
1 shot brewed espresso
1 large egg
1 teaspoon vanilla extract
1 ½ cups dark chocolate chunks
1 teaspoon flaky sea salt

Steps:

  • Whisk flour, baking soda, and kosher salt together in a medium bowl.
  • Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
  • Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
  • Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 28.4 g, Cholesterol 23 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.3 g, Sodium 241.5 mg, Sugar 13.2 g

CHOCOLATE CHIP CHUNK COOKIES



Chocolate Chip Chunk Cookies image

This is my recipe that won the local Wal*Mart Cookie Bake Off in Napoleon, Ohio this year.

Provided by Pam Roth

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup shortening
½ cup white sugar
¾ cup packed brown sugar
1 egg
2 ½ teaspoons vanilla extract
1 ⅓ cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Combine flour, baking soda, and salt. Set aside.
  • In a large bowl , cream the vegetable shortening and the two sugars. Beat in the egg and vanilla. Gradually blend in the dry ingredients.
  • Fold in the chocolate chips and the nuts. Cover and chill for 2 to 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Drop cookie by teaspoonfuls onto shiny lightly greased cookie sheets. Bake 10-12 minutes and transfer to wire racks to cool. Take out of oven when lightly colored - they will darken after being taken off cookie sheet.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 34 g, Cholesterol 10.3 mg, Fat 19.8 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 142.8 mg, Sugar 21.5 g

TRIPLE CHOCOLATE CHUNK COOKIES



Triple Chocolate Chunk Cookies image

Large or small, these triple chocolate cookies are crispy on the outside and chewy on the inside. Refrigerating the batter for 48 hours before baking is ideal, as this allows the dough to fully form its flavor.

Provided by Josh Graham

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     White Chocolate

Time 1h25m

Yield 12

Number Of Ingredients 11

¾ cup brown sugar
½ cup unsalted butter, at room temperature
½ cup white sugar
1 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
1 cup milk chocolate chips
1 (3 ounce) bar dark chocolate, cut into chunks
3 tablespoons white chocolate chips

Steps:

  • Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
  • Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
  • Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
  • Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
  • Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 48 g, Cholesterol 41.5 mg, Fat 16.2 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 8.8 g, Sodium 310.2 mg, Sugar 34.2 g

CHOCOLATE CHUNK AND CHIP COOKIES



Chocolate Chunk and Chip Cookies image

My personal preference for chocolate chip cookies are chewy on the inside with a lot of chocolate. I like to add regular chocolate as well as chocolate chips for textural contrast. From Bouchon Bakery. © 2012 by Thomas Keller and Sebastien Rouxel, published by Artisan Books. All rights reserved.

Provided by Sebastien Rouxel

Categories     dessert

Time 1h4m

Yield 24 servings

Number Of Ingredients 10

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter, softened (80+% fat)
2/3 cup light brown sugar
1/2 cup sugar
1/2 tablespoon Unsulfured blackstrap molasses
1 large egg
2/3 cup chocolate chips
2/3 cup chocolate chunks (70-72% cocoa)

Steps:

  • Weigh and measure the flour, baking soda, and salt into a mixing bowl. Set aside. Place butter in the bowl of a stand mixer and mix on low speed until light, airy and creamy, 3 minutes. Meanwhile in a mixing bowl, combine both sugars, then, turn off the mixer and add to the butter. Turn on the mixer and continue beating the butter and sugar, 3 minutes. Add the molasses and continue to beat for 30 seconds. Add the dry ingredients, a bit at a time to just absorb the butter/sugar mixture, followed by the egg until just combined. Add the chocolate chips and the chocolate and mix just until combined. Scrape the outside of the bowl to make sure the dough is fully mixed. Chill for 30 minutes. Preheat the oven to 325 degrees.
  • Using an ice cream scoop, scoop dough and place on a baking sheet lined with parchment paper. Alternate the cookies on the sheet so they bake evenly and place in the middle of the oven to bake for 14 minutes.
  • Remove to cool on rack.

CHOCOLATE CHUNK + POTATO CHIP COOKIES FOR THE WIN!



Chocolate Chunk + Potato Chip Cookies For The Win! image

With the addition of crushed potato chips + mixed party nuts, these chocolate chip cookies are a real touchdown.

Provided by Grant Melton

Number Of Ingredients 16

One 5-ounce bag kettle-cooked salted potato chips
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ sticks unsalted butter
at room temperature
½ cup granulated sugar
½ cup light-brown sugar
1 egg
½ teaspoon pure vanilla extract
1 ½ cups dark chocolate chunks or chips
¾ cup lightly salted mixed nuts
chopped
Flaky sea salt
for garnish

Steps:

  • Preheat the oven to 350˚F
  • Place the potato chips into a food processor and pulse until coarsely ground
  • In a mixing bowl, whisk together flour, baking powder, baking soda and salt
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars on medium speed
  • Add the egg and vanilla and beat for 1 minute until light and fluffy
  • On low speed, add the dry ingredients ½ cup at a time until combined
  • Once dough comes together, add ¾ cup ground potato chips, the chocolate chunks and chopped nuts
  • Using a cookie scoop, scoop the dough into 1 ½-inch balls and arrange on a parchment-lined cookie sheet about 2 inches apart
  • Bake for 8 minutes, rotate the cookie sheet, and bake for 6 to 8 minutes more or until golden brown around the edges
  • Remove cookies from the oven and immediately sprinkle with the remaining ground potato chips and sea salt

POTATO CHIP-CHOCOLATE CHUNK COOKIES



Potato Chip-Chocolate Chunk Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield about 18 cookies

Number Of Ingredients 13

5 cups kettle-cooked potato chips (from one 8-ounce bag)
5 ounces semisweet chocolate, chopped (or 1 cup chocolate chunks)
5 ounces caramel milk chocolate (such as mini Ghirardelli bars), chopped
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 teaspoons pure vanilla extract
Flaky sea salt, for topping

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Put 2 heaping cups potato chips in a large bowl and add the semisweet and caramel milk chocolates; set aside. Put the remaining 3 cups potato chips in a resealable plastic bag and finely crush with the bottom of a measuring cup; transfer to a small bowl and set aside.
  • Whisk the flour, baking powder, baking soda and kosher salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on high speed until very fluffy, about 5 minutes. Add the eggs, one at a time, then add the vanilla, beating well after each addition until creamy. Reduce the mixer speed to low; gradually beat in the flour mixture until combined. Add the potato chip?chocolate mixture and beat until combined.
  • Roll the dough into large balls (about 1/4 cup dough each), then roll in the crushed potato chips. Arrange 2 inches apart on 3 unlined baking sheets. Bake, switching the pans halfway through, until the cookies are browned around the edges but still soft, 20 to 22 minutes. Immediately sprinkle with flaky sea salt. Transfer the pans to racks and let cool 10 minutes, then slide a spatula under the cookies and transfer to the racks to cool completely.

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

It's such a pleasure to serve delicious cookies like these to neighbors and family. I love to bake cookies more than anything else. My four young daughters are eager to help with mixing, measuring and stirring! -Elaine Anderson Aliquippa, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 10

6 ounces white baking chocolate, chopped, divided
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 package (11-1/2 ounces) semisweet chocolate chunks or 2 cups semisweet chocolate chips

Steps:

  • In a microwave, melt 3 ounces of white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool. , In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in semisweet chocolate chunks., Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks. , In a microwave, melt remaining white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; drizzle over cookies. May be frozen for up to 3 months.

Nutrition Facts : Calories 151 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CHUNKY CHOCOLATE CHIP COOKIES



Chunky Chocolate Chip Cookies image

My friends go crazy about these; I hope yours will too. I use almond bark instead of semi-sweet baking chocolate.

Provided by Dani Jean

Categories     Dessert

Time 30m

Yield 3 dozen

Number Of Ingredients 10

1 cup unsalted butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup chocolate chips
4 ounces semi-sweet chocolate baking squares, in chunks
1/4 tablespoon almond extract

Steps:

  • Preheat oven to 375°F . Grease and flour a cookie sheet.
  • In large bowl, cream butter with both sugars until light and fluffy.
  • Add eggs and continue beating 1 minute.
  • Combine dry ingredients and gradually add to batter, beating at low speed.
  • Mix in chocolate chips, chocolate chunks and almond extract.
  • Drop small spoonfuls of batter onto cookie sheet and bake 10 minutes.
  • When done, carefully transfer cookies to wire racks and let cool.

TRIPLE CHOCOLATE CHUNK COOKIE



Triple Chocolate Chunk Cookie image

An assortment of chocolates transform the basic chocolate chip cookie into calorie heaven.

Provided by Lydia

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 15

1 ½ cups packed brown sugar
1 cup butter, softened
1 egg
2 ¼ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped walnuts
4 (1 ounce) squares bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces white chocolate, chopped
3 teaspoons shortening
3 (1 ounce) squares bittersweet chocolate
3 ounces milk chocolate
3 ounces white chocolate

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cream the butter or margarine with the brown sugar until light. Add the egg and mix well.
  • Stir in the flour, ground cinnamon, baking soda and salt. Mix in the nuts and the 4 ounces of the bittersweet, milk and white chocolates.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
  • Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until light golden brown. Cool slightly. Dip cooled cookies into the Three Chocolate Glaze.
  • To Make Three Chocolate Glaze: Heat 1 teaspoon of the shortening with bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Dip each cookie 1/2 inch deep into chocolate along one edge. Repeat with remaining shortening and chocolates. Rotate dipped edge of cookie for each type of chocolate.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 49.9 g, Cholesterol 42.7 mg, Fat 26.4 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 13.5 g, Sodium 237.4 mg, Sugar 34.8 g

CHOCOLATE CHUNK SHARE COOKIE



Chocolate Chunk Share Cookie image

Chocolate Chunk Share Cookie

Provided by Donna Hay

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Back to School     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6-8 servings

Number Of Ingredients 11

6 tablespoons unsalted butter, softened
3/4 cup (135g) brown sugar
1/4 cup (55g) superfine sugar
1 egg
2 teaspoons vanilla extract
1 cup (150g) plain (all-purpose) flour
1/8 teaspoon baking soda
1/4 cup (25g) cocoa powder
1 1/2 ounces milk chocolate, chopped
1 1/2 ounces white chocolate, chopped
Vanilla ice-cream and store-bought caramel sauce or dulce de leche, to serve

Steps:

  • Preheat oven to 160°C (325°F). Place the butter, both the sugars, egg, vanilla, flour, baking soda and cocoa in a food processor and process until a dough forms.
  • Press the dough out to a 10-inch round on a baking tray lined with non-stick baking paper, scatter with the chocolate and lightly press the pieces into the dough. Bake for 15-20 minutes or until firm to the touch. Allow to cool slightly on the tray. Serve warm with ice cream and caramel sauce.

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From therecipes.info


CRUNCHY-CHEWY SALTED CHOCOLATE CHUNK COOKIES RECIPE
Crunchy-Chewy Salted Chocolate Chunk Cookies. This has been my go-to "house" cookie for years--when I tell the kids I'm making cookies, it's these guys, made with no-frills, good ol' whole-wheat flour. The good news is that they work with other flours, too. They're wonderfully crisp around the edges and chewy in the middle; that soft center ...
From myrecipes.com


CHOCOLATE CHUNK COOKIES RECIPE (+ CHOCOLATE CHIPS TOO
2020-06-05 To make these chunky chocolate chip cookies, first cream together the butter and sugars until light and fluffy. Add in the egg and vanilla, then stir in the dry ingredients. Add the chocolate chunks and chips last, then scoop the dough into balls. Refrigerate the cookie dough balls before baking them.
From averiecooks.com


POTATO CHIP CHOCOLATE CHUNK COOKIES | RECIPE | CHOCOLATE CHUNK …
Mar 28, 2015 - Chocolate Chunk Cookies infused with coarsely-crushed plain potato chips and topped with a perfect chocolate ganache have a wonderful texture and a surprisingly delicious sweet/salty flavor!
From pinterest.com


CHOCOLATE CHUNK POTATO CHIP COOKIE BARS - BAKE YOUR DAY
2013-03-14 Heat the oven to 325 degrees. Spray a 9x13 baking dish with non-stick spray and set aside. In a small bowl, mix the flour, baking soda and salt and set aside. In the bowl of a stand mixer, cream the butter and sugars together until fluffy, 2-3 minutes.
From bakeyourday.net


CHOCOLATE CHUNK GROOVY POTATO CHIP COOKIES - MIKESELL'S
2021-09-27 Stir in the chocolate chunks and Mikesell's Potato Chips. Using a medium cookie scoop (2 tablespoon) drop the dough onto the prepared baking sheet, spacing them well apart. Bake the cookies for 9-11 minutes until the edges are golden, but the tops are still pale.
From rmdadvertising.com


ALMOND BUTTER CHOCOLATE CHUNK POTATO CHIP COOKIES
2015-03-26 Ingredients. 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened to room temperature 1/2 cup brown sugar 1/2 cup sugar
From chezcateylou.com


CHOCOLATE CHUNK POTATO CHIP COOKIES RECIPE | RACHAEL RAY SHOW
Dec 18, 2020 - With the addition of crushed potato chips + mixed party nuts, these chocolate chip cookies are a real touchdown. Dec 18, 2020 - With the addition of crushed potato chips + mixed party nuts, these chocolate chip cookies are a real touchdown. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


CHOCOLATE CHUNK POTATO CHIP BLONDIES- CBQ BAKES
2018-12-09 Mix in egg. Add flour, baking soda, and salt gently mixing until no flour streaks remain. Fold in chocolate chunks and potato chips. Pour into prepared pan. Bake for 23-28 minutes. Or until a toothpick inserted comes out clean. Let cool on wire rack for at least 30 minutes before slicing.
From confessionsofabakingqueen.com


CHOCOLATE CHUNK COOKIES RECIPES
2 cups all-purpose flour: 1 teaspoon baking soda: 1 teaspoon salt: 12 tablespoons (1-1/2 ssticks) unsalted butter, softened: 1 cup packed light or dark brown sugar
From recipes.servegame.org


POTATO CHIP-CHOCOLATE CHUNK COOKIES | RECIPE | CHOCOLATE CHUNK …
Sep 1, 2017 - Get Potato Chip-Chocolate Chunk Cookies Recipe from Food Network. Sep 1, 2017 - Get Potato Chip-Chocolate Chunk Cookies Recipe from Food Network. Sep 1, 2017 - Get Potato Chip-Chocolate Chunk Cookies Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


POTATO CHIP CHOCOLATE CHUNK COOKIES - LEXIBITES.COM
July 6, 2015 by Lexi 25 Comments Potato Chip Chocolate Chunk Cookies – LexiBites.com There’s no American cookie as iconic as the chocolate chip cookie. Invented at the Toll House Inn in the 1930s, the original recipe featured a buttery dough made with white and brown sugars stuffed with chocolate chips. I already have one … Continue reading "POTATO CHIP …
From lexibites.com


POTATO CHIP CHOCOLATE CHUNK COOKIES | RECIPE | HOMEMADE …
Mar 27, 2015 - Chocolate Chunk Cookies infused with coarsely-crushed plain potato chips and topped with a perfect chocolate ganache have a wonderful texture and a surprisingly delicious sweet/salty flavor!
From pinterest.ca


PEANUT BUTTER CHOCOLATE CHUNK COOKIES - CREME DE LA CRUMB
2020-04-23 Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat. In a medium bowl whisk together flour, baking powder, baking soda, and salt. In a large bowl cream together butter and sugars. Mix in peanut butter til smooth and creamy. Mix in eggs and vanilla.
From lecremedelacrumb.com


POTATO CHIP CHOCOLATE CHUNK COOKIES - YUM GOGGLE
2015-07-06 GET THE RECIPE. Potato Chip Chocolate Chunk Cookies submitted by Lexi Bites. Related. Filed Under: Appetizers and Snacks, Cookies, Fun With Food, Kitchen Sink, Sweets & Desserts Tagged With: chocolate, chocolate chip cookies, cookies, Potato Chips. Primary Sidebar. Categories. Categories ...
From yumgoggle.com


INA GARTEN CHOCOLATE CHIP COOKIES BEST RECIPES
A simple switch turns Ina's chocolate chip cookies into great pan blondies. Watch how to make this recipe. Preheat the oven to 350 degrees. Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well.
From findrecipes.info


CHOCOLATE CHUNK KETTLE CHIP COOKIES - COOKIES AND CUPS
2015-11-03 In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes. Add in vanilla, eggs, baking soda and salt mixing until incorporated, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined.
From cookiesandcups.com


POTATO CHIP COOKIES - HOME BY JENN
2022-01-31 Instructions. Preheat oven to 350 degrees. Line cookie sheet with parchment paper or a silicone mat. Using a large bowl, cream together butter, sugars, and vanilla with mixer on low. Add in egg and blend until well combined. In a separate …
From homebyjenn.com


CHOCOLATE "CHIP" COOKIES RECIPE | MYRECIPES
Step 1. Sift together flour, baking powder, and baking soda in a large bowl. Stir in salt. Advertisement. Step 2. Beat butter and sugar in a stand mixture fitted with the paddle mixture at medium-high speed until very light and fluffy, about 5 minutes, scraping down sides occasionally as …
From myrecipes.com


POTATO CHIP-CHOCOLATE CHUNK COOKIES – RECIPES NETWORK
2014-05-17 Add the potato chip?chocolate mixture and beat until combined. Step 3. Roll the dough into large balls (about 1/4 cup dough each), then roll in the crushed potato chips. Arrange 2 inches apart on 3 unlined baking sheets. Bake, switching the pans halfway through, until the cookies are browned around the edges but still soft, 20 to 22 minutes ...
From recipenet.org


POTATO CHIP CHOCOLATE CHIP COOKIES - AMATEUR RECIPES
2021-08-10 Break up one potato chip and gently press it into the top of the cookie. Add 3-5 more chocolate chunks. Press the chocolate and potato chips into the cookie until they are flatter, about 1/2 inch to 1 inch thick. These cookies spread so you are simply getting rid of the dome and creating an even layer of cookie, not truly flattening them.
From amateurrecipes.com


PERFECT CHOCOLATE CHUNK COOKIES | THICK, SOFT AND ... - COOKIES AND …
2018-10-06 Instructions. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In bowl of stand mixer fitted with the paddle attachment, mix the butter until smooth and then add the brown sugar and granulated sugar. Mix for 2 minutes on medium speed, scraping the sides down as needed.
From cookiesandcups.com


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