Introduction: Potato Chip Double Chocolate Cookies
Lately I have been obsessed with mixtures of both salty and sweet. So I thought I would combine two of my favorite things, chocolate and potato chips. I know it sounds like an odd combination but that salty chip with the chocolate cookie is just fantastic
- 1/2 Cup Butter (unsalted, softened to room temperature)
- 2 oz Cream Cheese (softened to room temperature)
- 3/4 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 large Egg (at room temperature)
- 1 tsp Instant Espresso powder
- 2 tsp Vanilla Extract
- 1 3/4 Cups All Purpose Flour
- 2 tsp Cornstarch
- 1/2 Cup Unsweetened Cocoa
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 12 oz Semi Sweet Chocolate Chips
- 2 cups ridged potato chips
Step 1: Sifting the Dry Ingredients
- Before we start mixing up our wet ingredients we are going to want to sift our dry ones.
- Sift together the flour, corn starch, unsweetened coco, baking soda and salt.
- once in the bowl stir together and set aside for later
Step 2: Creaming the Sugar
- In the bowl use either a stand mixer or a hand held beater and beat butter and both sugars. You will want to do this till the mixture is light and fluffy. Which should be about 1-2 minutes.
Step 3: Creaming the Cream Cheese and Egg
- Now add softened cream cheese and continue to beat till it appears pale and fluffy as seen in the first photo. This should be about 2 minutes.
- Next add in egg and beat again.
Step 4: Adding the Espresso Powder and Vanilla
- Next we are going to want to add the vanilla extract and espresso powder and mix together till combined.
Step 5: Adding the Dry Ingredients
- When adding in the dry ingredients you are going to want to do a little at a time and mix between each adding of the dry ingredients.
- remember to scrape down the sides after every mixing.
Step 6: Chocolate Chips
- Before you add in the chocolate chips you are going to want to set some of the chocolate chips aside so you can add them to the top of the cookie before you bake them. This isn't necessary but I like to make the top of my cookies look as great on the outside as they do in the inside.
- When the chocolate chips are combined you are going to want to cover your cookie dough and leave in the fridge for 30 minutes. We do this so that the butter solidifies a bit so our cookies won't completely spread out when cooking.
Step 7: Potato Chips
- When your dough has cooled you are going to want to take it out of the fridge and add the potato chips
- Set some aside like you did for the chocolate chips so we can decorate the cookies before they go into the oven
Step 8: Test Bake
- You are going to want to preheat your oven to 350 degrees.
- Line your baking trays with parchment paper
- I like to do a test bake of one cookie to make sure that the oven is at the right temperature.
- Use a small cookie scooper or you can use a tablespoon to scoop the dough as well.
- Before you put the cookie in the oven add some chocolate chips and potato chips to the top so the cookie will look nice when it comes out.
- Bake for 10 - 12 minutes. If you want a gooey inside I recommend doing it only for 10 minutes. For firmer cookies bake the full 12 minutes.
- Unfortunately as you can see in the second picture my oven was not at the right temperature so the cookie was not able to properly cook and spread out
I use a metal temp gauge in my oven so I know exactly what temperature
it is in there. I do this because my oven is extremely temperamental. If you chose to do this you can find them for rather cheap at Walmart
Step 9: Forming the Cookies
- I found that smooshing the cookies down a bit with your hand will make them turn out more cookie shaped.
- once you have smooshed them down add chocolate chips and potato chips to the top of the cookie
- Once the cookies come out of the oven let them cool on the pan for 3 minutes then transfer them to a cooling rack
Participated in the
Cookies Speed Challenge