Introduction: Chocolaty Sweet and Salty Potato Chip Cookie
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About: I am married with two children. Spring, summer, and fall are my very favorite times of the year. I enjoy working in the yard, sewing, cooking, quilting, gardening, and creating. I do this to keep my sanity.
Here is a recipe to satisfy those sweet and salty taste buds! I appreciate this recipe because it is not overly sweet. This is an entry for the copy cat challenge. They are easy to make and tasty to eat! This is a recipe I found at: http://www.framedcooks.com/2012/08/chocolate-dipped-potato-chip-cookies.html?utm_source=rss&utm_medium=rss&utm_campaign=chocolate-dipped-potato-chip-cookies
Step 1: Ingredients
INGREDIENTS
3/4 cup flour
1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them
1/4 cup pecans, toasted and chopped very fine
1/4 teaspoon salt (yes, really! Don't leave it out.)
8 tablespoons butter, cut into 8 pieces and slightly softened
1/4 cup granulated sugar
1/4 cup confectioner's sugar
1 large egg yolk
1/2 teaspoon vanilla extract
10 ounces chopped bittersweet chocolate
1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them
1/4 cup pecans, toasted and chopped very fine
1/4 teaspoon salt (yes, really! Don't leave it out.)
8 tablespoons butter, cut into 8 pieces and slightly softened
1/4 cup granulated sugar
1/4 cup confectioner's sugar
1 large egg yolk
1/2 teaspoon vanilla extract
10 ounces chopped bittersweet chocolate
Step 2: Utensils
Several mixing bowls
Measuring cups and spoons
Mixing spoon
Broiler or 2 different size pans to melt the chocolate
Cutting board not shown
Rolling pin
Cookie sheets
Spatula not shown
Mixer
Cooling rack optional
Serving plate
Parchment paper
Measuring cups and spoons
Mixing spoon
Broiler or 2 different size pans to melt the chocolate
Cutting board not shown
Rolling pin
Cookie sheets
Spatula not shown
Mixer
Cooling rack optional
Serving plate
Parchment paper
Step 3: Prep Work
Place a few chips into a measuring cup.
Using your fist to break them up.
Do this until you have a little over 1/2 cup.
Pour the pieces into a zip lock bag.
Use the rolling pen to crush them smaller.
Add more if needed to make 1/2 cup of crushed potato chips.
Using your fist to break them up.
Do this until you have a little over 1/2 cup.
Pour the pieces into a zip lock bag.
Use the rolling pen to crush them smaller.
Add more if needed to make 1/2 cup of crushed potato chips.
Step 4: Line Cookie Sheet
Line the cookie sheet with Parchment paper.
Pre-heat oven 350F
Pre-heat oven 350F
Step 5: Nuts
Finely chop the pecans.
Lightly brown them on the stove top.
Lightly brown them on the stove top.
Step 6: Chocolate
I used 2 pans to broil the chocolate.
Fill the larger pan about 1/2 with water.
Place on the stove top.
Remove the wrappers from the chocolate and place them into the pan.
Set aside until time to melt the chocolate.
Place on the stove top.
Remove the wrappers from the chocolate and place them into the pan.
Set aside until time to melt the chocolate.
Step 7: Measure Ingredients
3/4 cup flour
1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them
1/4 cup pecans, toasted and chopped very fine
1/4 teaspoon salt (yes, really! Don't leave it out.)
8 tablespoons butter, cut into 8 pieces and slightly softened
1/4 cup granulated sugar
1/4 cup confectioner's sugar
1 large egg yolk
1/2 teaspoon vanilla extract
10 ounces chopped bittersweet chocolate
1/4 cup pecans, toasted and chopped very fine
1/4 teaspoon salt (yes, really! Don't leave it out.)
8 tablespoons butter, cut into 8 pieces and slightly softened
1/4 cup granulated sugar
1/4 cup confectioner's sugar
1 large egg yolk
1/2 teaspoon vanilla extract
10 ounces chopped bittersweet chocolate
Step 8: Mix Dry Ingredients
Combine potato chips, flour, pecans and salt in a bowl.
Step 9: Mix Butter
Beat butter and both sugars in a mixer until fluffy, about 3 minutes.Add egg and vanilla and beat until combined.
Step 10: Combine
Slowly add flour mixture until completely combined.
Step 11: Roll Into Balls
Roll dough into 1-inch balls and place on cookie sheet about 3 inches apart. Flatten dough balls with your fingers until they are 1/4 inch thick. I made these by flattening as well as leaving them a ball.
Step 12: Bake
Bake for 5 minutes, rotate cookie sheet and bake for another 5 minutes, watching the cookies during the second 5 minutes to make sure they don't get too brown.
Step 13: Cool
Cool for 5 minutes on the cookie sheet, then cool completely on a rack.
Step 14: Melt
Melt the chocolate slowly in a double boiler, stirring until smooth.
Step 15: Dip
Dip each cookie almost halfway in chocolate, place on a cookie sheet covered with waxed paper and refrigerate until chocolate has hardened.
Step 16: Sunshiine's Final Thoughts
These cookies certainly satisfied the sweet and salty cravings I sometimes have. I like sweets that aren't too sweet. The combination is satisfying.
In closing I would like to thank our instructables company, sponsors, authors, readers, and members; for making this community a great success! Many hours and hard work has been put into making this place the best DIY on the Internet. Have fun and thanks for stopping by!
Sunshiine
In closing I would like to thank our instructables company, sponsors, authors, readers, and members; for making this community a great success! Many hours and hard work has been put into making this place the best DIY on the Internet. Have fun and thanks for stopping by!
Sunshiine
