Amarante
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 Thu, Sep 10 2015, 1:27 pm
These were a good variant on the classic cookie. The chips add a nice under tone so the absence of luscious butter flavor isn't missed and the hint of nutmeg also adds flavor.
Using a scoop really simplifies. I will freeze individual raw balls and then just make a few as needed so they aren't a constant temptation.
Potato Chip Chocolate Chip Cookies
Yield: 4.5 dozen
Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
1/2 lb cool margarine, cut into small pieces
1 cup sugar
3/4 cup packed dark brown sugar
1 large egg, room temperature
1 large egg white, room temperature
2 teaspoons vanilla
4 ounces potato chips, crushed (about 6 cups)
3 cups semi-sweet chocolate chips or 3 cups bittersweet chocolate chips
Directions
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.
Directions
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.
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