Best 8 Potato Chip Chocolate Chip Cookies Recipes

POTATO CHIP-CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners' sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.
• On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about 1/2-inch thick). Remove parchment or plastic.
• In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1 1/4-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1 1/2 inches apart.
• Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.

SWEET POTATO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Cream together sweet potato, butter, eggs, sugars and extracts.
• In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
• Gradually add the dry ingredients to the sweet potato mixture and beat until blended.
• Fold in the chocolate chips and nuts, if using.
• Drop by the teaspoonful onto ungreased baking sheets and bake at 300 degrees for about 25 minutes, until firm in the middle.

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• 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.
• 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.

TASTY GLUTEN-RICE-CORN-POTATO FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°.
• Cream the butter and both sugars together.
• Add egg and vanilla and beat until fluffy.
• In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
• Slowly add in the dry mix to the rest.
• Fold in chocolate chips.
• Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
• Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do).

POTATO CHIP CHOCOLATE DRIZZLED COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• 2. Stir flour, potato chips and salt in medium bowl. Cream the butter and both sugars on medium speed until light and fluffy.
• 3. n a medium bowl, stir together the flour, potato chips, and salt.
• 4. Mix in the egg yolk and vanilla until incorporated. With the mixer on low, add the dry ingredients in 3 additions, beating until combined.
• 5. Roll the dough into 1-inch balls and place them on the prepared baking sheets. Refrigerate 20 minutes.
• 6. Flatten the balls to about 1/4-inch thickness using your fingertips. Bake the cookies, one sheet at a time, until the edges are just set about, 11 to 13 minutes. Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the baking sheet.
• 7. Melt chocolate in microwave or double boiler. Drizzle over cooled cookies. Sprinkle with coarse salt, if desired. Let chocolate set.

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Sift together flour, baking soda, and salt.
• 3. Cream butter, brown sugar, and sugar together until fluffy. Add eggs and vanilla and mix just until well blended. Add flour mixture and blend well. Fold in chocolate chips and potato chips.
• 4. Drop onto ungreased cookie sheets (I use a scoop that holds just over 1 tablespoon of dough.) Bake for 15 min. or until they just begin to turn golden brown.
• 5. Let cool on cookie sheet for 1-2 min. Remove to wire cooling racks until cool.
• 6. They are best when they have cooled completely. Enjoy!

POTATO CHIP-CHOCOLATE CHUNK COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Put 2 heaping cups potato chips in a large bowl and add the semisweet and caramel milk chocolates; set aside. Put the remaining 3 cups potato chips in a resealable plastic bag and finely crush with the bottom of a measuring cup; transfer to a small bowl and set aside.
• Whisk the flour, baking powder, baking soda and kosher salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on high speed until very fluffy, about 5 minutes. Add the eggs, one at a time, then add the vanilla, beating well after each addition until creamy. Reduce the mixer speed to low; gradually beat in the flour mixture until combined. Add the potato chip?chocolate mixture and beat until combined.
• Roll the dough into large balls (about 1/4 cup dough each), then roll in the crushed potato chips. Arrange 2 inches apart on 3 unlined baking sheets. Bake, switching the pans halfway through, until the cookies are browned around the edges but still soft, 20 to 22 minutes. Immediately sprinkle with flaky sea salt. Transfer the pans to racks and let cool 10 minutes, then slide a spatula under the cookies and transfer to the racks to cool completely.

CHOCOLATE AND POTATO CHIP COOKIES - GLUTEN FREE RECIPE - (4.1/5)

Steps:

• Process potato chips and weigh until you have 5 ounces (about half the bag). Preheat oven to 350° F. In a large bowl, whisk together baking powder, flour, xanthan gum, salt, baking powder and baking soda. Stir in the brown sugar and coconut and mix until combined. In separate bowl, whisk together the oil (or butter), vanilla extract, agave, egg and 5 tablespoons coffee. Add the wet to the dry, stirring until smooth. If the dough is too stiff, add more coffee as needed to soften. It is a pretty thick cookie dough. Stir in potato chips and chocolate chips and stir to combine. Drop by the tablespoon onto a sheet pan lined with parchment and bake on the bottom rack for 15-17 minutes. Remove and cool for 5 minutes and move cookies to a cooling rack. Repeat until all dough is used.