Potato Chip Cookies
A cookie not short of texture. Sweet and salty. Chewy, yet crunchy.
Ingredients:
2 sticks of unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp coarse salt
4 cups coarsely crushed salted potato chips (about 10 oz), divided
1 cup pecans, toasted and coarsely chopped (or finely ground)
Preheat oven to 375F. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
Roll dough into 2″ balls, and then roll balls in remaining potato chips to coat. Place cookies 2″ apart on parchment-lined baking sheet. Bake until golden, 18-20 minutes. Let cool completely on baking sheet. Cookies can be stored in an airtight container up to 5 minutes.
(adapted from Martha Stewart)
