Potato Chip Cookies
Source of Recipe
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List of Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1/2 cup chopped toasted pecans
1/2 cup finely crushed potato chips
2 cups all-purpose flour, sifted
Chocolate Sauce, for dipping, optional, recipe follows
Recipe
Preheat the oven to 350 degrees F.
In a large bowl, cream together the butter, 1/2 cup of the sugar, and
vanilla. Add the toasted pecans and potato chips and stir well. Add the
flour and stir to combine.
Place the remaining 1/2 cup sugar in a shallow bowl.
Form the mixture into small balls, about 1 tablespoon each, and place
on an ungreased baking sheet.
Dip the bottom of a heavy flat-bottomed glass in the remaining 1/2 cup
sugar and flatten the cookies on the baking sheet, dipping in sugar
before flattening each cookie. Bake the cookies until light golden brown,
14 to 16 minutes.
Using a spatula, transfer the cookies to a wire rack to cool. (The
cookies will keep in an airtight container at room temperature for up to 3
days.) When cookies have cooled, dip 1 half of each cookie in the
chocolate sauce, if desired. Let harden on a wire rack.
Chocolate Sauce:
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Place the chocolate in a medium heat-proof bowl.
Bring the cream to a bare simmer over low heat. Pour the cream over the
chocolate and let sit for 2 to 3 minutes. Whisk the chocolate mixture
until smooth and thick. Add the vanilla and whisk to blend.
Use warm for dipping edges of cookies, reheating gently over barely
simmering water as necessary.
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