Try our take on Potato Chocolate Chip Cookies!
INGREDIENTS:
2 sticks (16 tbsp) unsalted butter, cut into chunks, softened at room temp.
3/4 C packed dark brown sugar
1/2 C sugar
2 large eggs
1tsp vanilla bean paste or vanilla extract
3 C + 2 tsbp all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp fine sea salt
2 C (10oz) semisweet chocolate chips or chunks
2 C crushed stale potato chips
Directions
1. Beat the butter in a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy. Add both sugars and continue to beat until fluffy. Add the eggs and vanilla and mix for a few more minutes
2. Mix the flour, baking soda, and salt in a medium bowl and spoon into the mixer. Mix on the lowest speed and scrape down the sides of the bowl until the batter is smooth.
3. Add the chocolate chunks, and chips and mix until combined. Pat the dough into a 2in thick rectangle, wrap in plastic wrap, and refrigerate overnight.
4. Turn on the oven 375°F. Line the baking pan in parchment paper or silicone pad. Cut the dough into squares and bake for until golden brown. Cooking time could range from 15-25 Mins depending on cookie size and the oven. Once they are golden brown or to liking remove from oven and let sit for 2 minutes before transferring to a wire rack.
ENJOY
Original of the video here
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Video Transcription
hi guys welcome back to my kitchen todaywe’re gonna work on some potato chipchocolate chip cookies what do we havewe’ve got two sticks of butter I useunsalted butter I’ve got two eggs I’vegot a half a cup of sugar here 3/4 3/4cup of packed brown sugar I’ve got alittle bit of sea salt baking powderbaking soda and then three cups of flouryou’ve got ten ounces of chocolatechunks and two cups worth of crunched-upstale potato chips also we need avanilla bean I didn’t have a vanillabean but I had vanilla bean paste so I’musing the vanilla bean paste in here I’musing about a teaspoon so the firstthing we’re going to do is we’re goingto take our soft butter and put thatinto our mixer and we’re going to putthatturn it upget it nice and fluffymake sure it’s nice and creamyshould get putting quite a pale whitecolorand we’ll do that about two minutesso I went ahead and actually had thebutter sitting out for coupleit’s nice and fluffy here so I’m goingto turn it off and then I’m going toscrape down the bowl and I’m going toadd in the sugarso I’m going to add in the white sugarand we’re going to add in the brownsugar and we’ll turn that back up dry itoff slow because I don’t want to turnoff up high because then I’ll throweverything on the bowlnow we’re going to let thispletely emulsified into the butterand once again we want to get nice andfluffyokay so I’m going to straight down thesides on this and clean off the paddleyou can see using the paddle in herealright so we’re going to add in oureggs just pour those in two large eggsand then I like to use the spatula tomake sure I get all my vanilla beanpaste out you can find that at some ofthe specialty cooking stores it’s a niceproduct to use if you don’t have thevanilla beansit saves a little timewe let that go for just a second so hereI’ve got my sugar my my my salt and mybaking soda and baking powder thoseheremixed up dry ingredients together intothe into my home[Music]so I’m going to scrape down the bowl onemore time just to get everything off theedgesthen I’m going to turn it on low and I’mgoing to start adding in my cloudand just let that get incorporated[Music]I could add it all at one time but Ijust want to make sure that it hasplenty of time to grab all the differentmix flour and the butter and that’scombinedso now we have a nice smooth mixture youcan see how it’s a nice smooth mixturehere it’s all combined so we’ve got I’vegot my chocolate chips all right so nowI’m going to add my chocolate chips intohere I’m going to turn it on low andraise it upand the chocolate chips in therepotato chips in there it’s incorporatedturn it off because if you mix it toomuch then the potato chips will turninto dust and you don’t want thatbecause you’re looking for the textureof the potato chips in there so nowwe’re going to take our dough and I’vegot a baking sheet with a Silpat onthere if you’re not familiar with a sillpad it’s just a it’s a silicon heatproof flat or silicone sheet that I canuse and bake on and I don’t have toworry about things burning and I canreuse that as opposed to using parchmentpaper all right so now you’ve got all ofour dough and I’m gonna take this doughand make sure everything’s mixed up inhere I’m gonna Pat it out onto my sheetand make about a two inch thickrectangle out of this it’s got thechocolate chunks in there we’ll makewheat 12 cookies out of this or you canmake smaller ones so I’ve got myrectangle now you could bake this rightnow but I believe the texture will bebetter so we’re going to put this in therefrigerator overnight and we’ll finishthis actually tomorrowand we’ll come back and start right hereso this is going to get wrapped up butthe refrigeratorand we’ll cut it and bake it tomorrowall right well I’ll talk to you in alittle bit okay so we chilled the doughand I went ahead and cut it into 12squares and then just to do something alittle different I cut some of thoseinto triangles so we’re going to takesome of our our squares here which lookslike a pretty decent sized cookie youcan certainly make it smaller but I’mgonna try according to the recipe onthis one wow these are Jumbo’s we’ll seehow it works and then I did cut someinto the smaller portions so I’m puttingall these onto a Silpat sheet and we’regoing to bake them off and we’ll see howthey come out all right so our cookiescame out oven was 375 degrees thesmaller cookies where I cut the twelveand two happy one of the larger pieces Icut it in half bake those off for 18minutes I rotate your mitt halfwaythrough the larger cookies we bake thoseoff for 20 minutes and you can see theinside is still nice and creamy thechocolate is melted and oozing so Ithink we’re about to get some milk andenjoy some of these hope you enjoy themThanks