Chocolate Dipped Potato Chip Cookies

Chocolate Dipped Potato Chip Cookies are the treat i have to deliver today. OK – so I won’t actually be delivering them to your doorstep, but I do get to bring you the recipe. I called my sister the other day, and  asked her for a new cookie recipe. I have all of my favorite, but I wanted to try something new. I also was in a huge baking mode. I think there is something about summer that takes me away from the kitchen. Then, there’s something about fall that draws me back in. I love the comfy warmth of the experience and the product. I’ve had the itch. Without a plan for where the cookies would end up (most likely just in my tummy), I set my mind on baking. My sister had the idea to do potato chip cookies. I had never done these before, so she sent me the Dear Abby recipe she likes to use. Sounded like a must try, but my sister also suggested thoughts of pumping it up a bit and adding my own twist. She suggested nuts because she always suggests nuts. It’s an obsession. She continues to suggest the idea even though she knows I’m not a huge fan of nuts in my desserts. I’m surprised she didn’t suggest coconut because that’s the other thing she always likes to add to every dessert. What she did suggest was chocolate, with the thought of chocolate dipped potato chips. Now she’s speaking my language, and I decided to go that route. After I told her I did the chocolate, her actual idea was to use the chocolate dipped potato chips rather than dipping the cookie into chocolate. I like my version. I also loved the addition of the sprinkled salt onto the chocolate. Who can resist salted chocolate? What was really good is that the potato chips cookies are actually covered a bit in sugar and then the chocolate is covered with a little bit of salt. It was  a fabulous balance.

Chocolate Dipped Potato Chip Cookie Recipe

3/4 cup sugar

3/4 cup butter, room temperature

1 egg yolk

1 tsp vanilla

1 1/2 cup flour

1 cup finely crushed potato chips (I used Lays original as suggested)

1/4 cup sugar, set aside

12-16 oz chocolate (I used half semisweet and half bittersweet – 60%)

Sea Salt or Fleur de Sel

Heat oven to 375. Beat sugar, butter, egg yolk, and vanilla until light and fluffy. Lightly spoon flour into cup, level off. Add flour to sugar mixture, mix well.Hand stir in the potato chips until completely combined. Roll dought into 1 inch balls. Place 3 inches apart on ungreased cookie sheet. Dip bottom of 3 inch glass in remaining sugar before flattening each cookie. No sugar stuck onto my glass jar, so I sprayed it once with cooking spray. That seemed to work really well to help grab the sugar but also release some of it onto the cookie as I pressed down. Bake at 375 for 10-12 minutes. I lowered the cooking time recommended, and I’ll tell you why later in the post. Cool for 15 minutes before transferring to a cookie sheet. Once cooled, prepare the chocolate. Melt the chocolate over a double boiler, stirring often. If you don’t have a double boiler, put a glass bowl over a pot with a little boiling water on the bottom. Dip half of the cookie in the chocolate. I transferred the chocolate to a more narrow bowl to keep the chocolate deep. Toward the end of the bowl, I used a knife to get the chocolate onto the cookie.

The kids love to make cookies with me, and it’s such a great teaching time. Today, we guessed the beginning letters of all the ingredients as we were dumping.

Hammering out the potato chips was probably the favorite activity. I put the chips in a bag and let them use their toy hammers to bang the chips to a fine crumb.

I thought it might be helpful for you to see the final texture I used. It seemed to work well.

OK – Maybe right up there with the hammering is the tasting in the end.

Here are my 1 inch potato chip dough balls.

Like I said, I used cooking spray to help the sugar adhere to the bottom of the jar.

I said that I altered the cooking time. The above shot shows when I cooked them for 12 minutes (above) and 10 minutes (below). I prefer a less brown, less crispy cookie. The cookies still crisped up nicely (not soft and gooey). This is totally my personal preference. You can keep your eye on them to get your desired look.

Abby came home from school, and since she didn’t get the opportunity to help make the dough, I let her dip the cookies in the chocolate. I did the final ones once the chocolate was reaching the end.

After they were dipped in chocolate, I sprinkled them slightly with Fleur de Sel. I bought this salt a long time ago. If you don’t have some on hand, I’d just use sea salt. Fleur de Sel is very expensive, and I’ll probably never buy it again. It is fabulous. I really can taste the difference. However, I know money can go to much better things in this world. The addition of the salt was really one of my favorite components of this cookie.

I’d love to hear what you think if you deice to make these.

Want to know a few more of my favorite cookies?

S’More Bar with Rolos

Cinnamon Chip Cookies with Vanilla Glaze

Perfect Chocolate Chip Cookies