Chocolate-Dipped Potato Chip Cookies
By America's Test KitchenPublished on June 20, 2013
Time
1½ hours
Yield
Makes 24 cookies
Ingredients
¾ cup (3 ¾ ounces/106 grams) all-purpose flour 1 ½ ounces (43 grams) reduced-fat potato chips, crushed fine (½ cup)¼ cup pecans, toasted and chopped fine¼ teaspoon table salt 8 tablespoons unsalted butter, cut into 8 pieces, softened but still cool¼ cup (1 ¾ ounces/50 grams) granulated sugar ¼ cup (1 ounce/28 grams) confectioners' sugar 1 large egg yolk ½ teaspoon vanilla extract 8 ounces (227 grams) bittersweet chocolate (6 ounces/170 grams chopped fine, 2 ounces/57 grams grated)1 to 2 teaspoon flake sea salt, such as Maldon
Before You Begin
Cape Cod 40% Reduced Fat Potato Chips is our favorite brand of reduced-fat chips. In this recipe, they make for extremely crunchy cookies. To prevent sticking, dip the drinking glass in flour before flattening each cookie. Toast the pecans in a small, dry skillet over medium heat for three to five minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Combine flour, potato chips, pecans, and salt in bowl.
- Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined. Reduce speed to low and slowly add flour mixture in 3 additions. Divide dough into 24 even portions, about 1 scant tablespoon each. Roll portions into balls and space 3 inches apart on baking sheets; refrigerate until just firm, about 10 minutes. Flatten dough balls to ¼-inch thickness with bottom of floured drinking glass.
- Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheets, about 15 minutes.
- Microwave chopped chocolate in bowl at 50 percent power, stirring often, until about two-thirds melted, 1 to 2 minutes. Remove bowl from microwave, add grated chocolate, and stir until fully melted, returning to microwave for no more than 5 seconds at a time to complete melting as needed. Carefully dip half of each cooled cookie in chocolate, scraping off excess with offset spatula, and place on parchment paper–lined baking sheet. Sprinkle flake salt over warm chocolate and refrigerate until chocolate sets, about 15 minutes. Serve. (Cookies can be stored in an airtight container for up to 2 days.)
Time
1½ hoursYield
Makes 24 cookiesIngredients
¾ cup (3 ¾ ounces/106 grams) all-purpose flour
1 ½ ounces (43 grams) reduced-fat potato chips, crushed fine (½ cup)
¼ cup pecans, toasted and chopped fine
¼ teaspoon table salt
8 tablespoons unsalted butter, cut into 8 pieces, softened but still cool
¼ cup (1 ¾ ounces/50 grams) granulated sugar
¼ cup (1 ounce/28 grams) confectioners' sugar
1 large egg yolk
½ teaspoon vanilla extract
8 ounces (227 grams) bittersweet chocolate (6 ounces/170 grams chopped fine, 2 ounces/57 grams grated)
1 to 2 teaspoon flake sea salt, such as Maldon
Test Kitchen Techniques
Ingredients
¾ cup (3 ¾ ounces/106 grams) all-purpose flour
1 ½ ounces (43 grams) reduced-fat potato chips, crushed fine (½ cup)
¼ cup pecans, toasted and chopped fine
¼ teaspoon table salt
8 tablespoons unsalted butter, cut into 8 pieces, softened but still cool
¼ cup (1 ¾ ounces/50 grams) granulated sugar
¼ cup (1 ounce/28 grams) confectioners' sugar
1 large egg yolk
½ teaspoon vanilla extract
8 ounces (227 grams) bittersweet chocolate (6 ounces/170 grams chopped fine, 2 ounces/57 grams grated)
1 to 2 teaspoon flake sea salt, such as Maldon
Test Kitchen Techniques
Ingredients
¾ cup (3 ¾ ounces/106 grams) all-purpose flour
1 ½ ounces (43 grams) reduced-fat potato chips, crushed fine (½ cup)
¼ cup pecans, toasted and chopped fine
¼ teaspoon table salt
8 tablespoons unsalted butter, cut into 8 pieces, softened but still cool
¼ cup (1 ¾ ounces/50 grams) granulated sugar
¼ cup (1 ounce/28 grams) confectioners' sugar
1 large egg yolk
½ teaspoon vanilla extract
8 ounces (227 grams) bittersweet chocolate (6 ounces/170 grams chopped fine, 2 ounces/57 grams grated)
1 to 2 teaspoon flake sea salt, such as Maldon
Test Kitchen Techniques
Why This Recipe Works
They were conceived by potato chip companies decades ago in an effort to boost sales, and the salty-sweet morsels have stood the test of time. Surprisingly, we found that these buttery cookies are best when made with low-fat potato chips, and a rolling pin makes quick work of crushing them. For texture, we use both granulated and confectioners' sugar in equal parts to get the best balance of shortness and chew.
Before You Begin
Cape Cod 40% Reduced Fat Potato Chips is our favorite brand of reduced-fat chips. In this recipe, they make for extremely crunchy cookies. To prevent sticking, dip the drinking glass in flour before flattening each cookie. Toast the pecans in a small, dry skillet over medium heat for three to five minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Combine flour, potato chips, pecans, and salt in bowl.
- Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined. Reduce speed to low and slowly add flour mixture in 3 additions. Divide dough into 24 even portions, about 1 scant tablespoon each. Roll portions into balls and space 3 inches apart on baking sheets; refrigerate until just firm, about 10 minutes. Flatten dough balls to ¼-inch thickness with bottom of floured drinking glass.
- Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheets, about 15 minutes.
- Microwave chopped chocolate in bowl at 50 percent power, stirring often, until about two-thirds melted, 1 to 2 minutes. Remove bowl from microwave, add grated chocolate, and stir until fully melted, returning to microwave for no more than 5 seconds at a time to complete melting as needed. Carefully dip half of each cooled cookie in chocolate, scraping off excess with offset spatula, and place on parchment paper–lined baking sheet. Sprinkle flake salt over warm chocolate and refrigerate until chocolate sets, about 15 minutes. Serve. (Cookies can be stored in an airtight container for up to 2 days.)
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