When I first saw this recipe, my reaction was, "Ew." However, after reading the article, I reconsidered. There are all sorts of salty-sweet combos that are surprisingly delicious - honey roasted nuts, buttery popcorn and Reese's Pieces (really, it's awesome), pretzels and chocolate, etc. Salty-sweet is an addictive flavor, and this really hits the spot.
Because it's a Cook's Country recipe, they tried all sorts of potato chips, and found that reduced fat chips worked best. I would, however, avoid any chili-lime versions and stick with just salted!
A quick and mess-free way to crush the chips is to use a large Ziploc bag and a rolling pin. Or...do what my mother did when I was a kid and still use the plastic bag, but crush them by putting the bag on the floor and invite any little helpers to walk on them. A good stress-reliever, for sure.
These cookies would be tasty without the chocolate. But, really, why would we not use chocolate?
Crunchy, salty, and sweet. Perfection!
Chocolate Drizzled Potato Chip Cookies
(from Cook's Country)
Makes 24 cookies
3/4 cup all-purpose flour
1 1/2 oz. reduced fat potato chips, crushed fine (1/2 cup)
1/4 cup pecans, toasted and chopped fine
1/4 tsp. salt
8 Tbsp butter, softened but still cool
1/4 cup granulated sugar
1/4 cup powdered sugar
1 large egg yolk
1/2 tsp vanilla
6 oz bittersweet chocolate, chopped fine (the original recipe called for 10 oz, but 6 is more than enough)
1/2 Tbsp coarse sea salt (the original recipe called for 1 Tbsp, but I also felt that was too much)
Toast the pecans in a small, dry skillet over medium heat, shaking the skillet often, until they begin to darken, three to five minutes. Chop finely.
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, potato chips, pecans, and salt in a bowl and set aside.
Beat butter, granulated sugar, and powdered sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined. Reduce speed to low and slowly add flour mixture in 3 additions. Roll dough into 1-inch balls and space 3 inches apart on baking sheets. Flatten dough balls to 1/4-inch thickness with bottom of floured drinking glass (otherwise they'll stick).
Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheets, about 15 minutes.
Microwave chocolate in a bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Now, you can either:
1) Place cookies on parchment paper-lined baking sheet. Pour melted chocolate into Ziploc bag, snip off small corner, and drizzle chocolate over cookies. Sprinkle coarse salt over warm chocolate and refrigerate until set, about 15 minutes.
2) Dip half of each cooled cookie in chocolate, scraping off excess with finger, and place on parchment paper-lined baking sheet. Sprinkle coarse salt over warm chocolate and refrigerate until chocolate sets, about 15 minutes.