Potato & Chocolate Chip Cookies
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Potato & Chocolate Chip Cookies
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Potato & Chocolate Chip Cookies are a unique twist on the classic dessert with flavorful hints of butterscotch.
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Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 unsalted butter 1 stick, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 egg large
- 1 egg large, yolk
- 1 teaspoon vanilla extract
- 1 cup potato chips crushed, leave some large pieces for crunch
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
- With an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until well combined, about 2 minutes. Beat in egg, egg yolk, and vanilla. On low speed gradually add the flour mixture. Fold in the potato chips and chocolate chips with a rubber spatula.
- Using a spoon or spring-loaded scoop, drop 1 1/2-tablespoon sized balls of dough onto prepared baking sheets. Bake for about 10 minutes, or until cookies are set and edges are slightly browned. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
- Cookies can be stored in an airtight container at room temperature for 3 to 4 days.
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