I spent at least fifteen minutes in Shoppers Drugmart, staring at various bags of chips and packages of chocolate, trying to convince myself not to spend money on another one of my frivolous baking projects.
Clearly that didn't work out.
But I don't have regrets. Though everyone stared at me like I was nuts (more so than usual, anyways) when I told them there were potato chips in these cookies, their expressions of doubt and disgust turned to delight as soon as they tasted them. You can't really even detect the potato chips unless you know they're there - the cookies have a taste similar to shortbread.
So while this recipe isn't in any way healthy, is completely indulgent, and a little wacky, it's fun and tasty and may even surprise you, and your friends. And or classmates or professors, if you share them with those too.
Also, if you eat the rest of the potato chips while making these, I won't judge. No judgement here.
Sweet and Salty Brown Butter Cookies
Inspired by Smitten Kitchen and adapted from Joy the Baker
People may look at you askance when you tell them there are potato chips in these cookies, but I guarantee even the most skeptical will be won over by them!
1 cup Butter
1 cup Sugar
3/4 cup Brown Sugar
1 tsp Vanilla
1 1/2 cups All Purpose Flour
1 cup Whole Wheat Flour
3/4 tsp Baking Soda
1/2 tsp Salt
1 1/2 cups Crushed Potato Chips
1 cup Chocolate Chips
1. Preheat oven to 350 degrees.
2. In a pot over medium heat, melt the butter and continue to cook until the butter solids are well browned - this takes approximately 10 minutes, and once the butter is browned, you'll know, because it will smell like Butter Heaven, a deep, nutty scent that is the essence of awesome. In my experience, when the butter is well browned, in addition to smelling delicious, it will become almost completely foamy (this is okay). Pour the browned butter into a bowl and let cool, at least 10 - 15 minutes (or 5 minutes in the freezer, if you're impatient like me).
3. In a medium bowl, whisk together the flours, baking soda, and salt. Set aside.
4. Crush the potato chips, either in a food processor, or place in a ziplock bag and crush with a rolling pin (or your fist), or with a knife. Set aside.
4. Whisk in the sugars into the butter - the mixture will look grainy, that's okay - and then beat in the eggs and vanilla, until smooth.
5. Stir the dry ingredients into the butter mixture until just incorporated. Fold in crushed chips and chocolate chips.
6. Form dough into walnut-sized balls (or larger, if you like big cookies) and bake on a parchment paper covered baking sheet for 10 - 12 minutes. I highly recommend letting the dough rest in the fridge or freezer for at least 20 minutes before baking, however (this results in a chewier cookie). You can also form the dough into logs, wrap in plastic wrap and store in the freezer, for up to 2 months, and slice and bake at your leisure.