Here’s another potato chip recipe for you; I told you I’d make you something sweet! Sweet and salty is definitely a thing. Think salted caramel and chocolate-covered pretzels. Obviously Kettle brands already knows that, otherwise they wouldn’t have made sweet & salty flavored chips, but I took those chips a step further and mixed them into chocolate chip cookies!
I used my favorite cookie recipe, adapted to be pareve (because it’s useful to have a stash of pareve desserts in your freezer, ready to be freshly-baked for last-minute Shabbat guests), smaller (because if they’re not enormous, I can eat two. Or three. Or more!) and of course, with potato chips mixed in!
One thing I always in my freezer is a have a stash of raw cookie dough balls. I like to make just a few whenever I want a freshly baked cookie, but don’t want to end up eating the whole batch!
This is also a great recipe for Chanukah, because potato chips are kinda like latkes; they’re fried potatoes! Maybe bring them to your Thanksgivukkah celebrations! Tomorrow night we light the first candle, and the next day is Thanksgiving.
What’s your favorite thing to stash in your freezer? What’s your favorite sweet-and-salty treat?
Chocolate and Potato Chip Cookies
makes about 60 cookies
- 3 1/2 cups flour
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 10 oz. coconut oil or Earth Balance
- 1 1/4 cups light brown sugar
- 1 cup + 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 package pareve chocolate chips
- 1 bag Kettle brand sweet & salty potato chips
- Sift flour, baking powder, baking soda, and salt together. Set aside.
- In the bowl of your stand mixer, cream coconut oil and sugars together on medium speed until they turn light brown. This should take about five minutes.
- Add the eggs and vanilla, continue mixing until incorporated.
- Turn the speed to low and slowly add the flour mixture. Don’t overmix!
- Using a rubber spatula (or your hands) add the chocolate chips. Then add the potato chips, you’ll have to crunch these up with your hands.
- Roll out the cookies, place on a baking sheet andchill in the fridge for 24 to 72 hours. Or, like me, stash them in the freezer.
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper or a silicone mat.
- Bake for 18-20 minutes.
*I received product from Kettle Brand.