Potato Chip Chocolate Drizzled Cookies Recipes

Steps:

• Spread the potato chips onto a serving platter in a single layer. Transfer the melted chocolate to a quart-size resealable plastic bag. Snip the corner of the bag and using both hands, squeeze the bag and drizzle the chocolate over the chips.
• Let stand at room temperature until the chocolate sets, about 15 minutes (or refrigerate briefly to set). Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
• Bake in preheated oven until golden around the edges, 10 to 13 minutes.

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
• Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

Steps:

• 1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• 2. Stir flour, potato chips and salt in medium bowl. Cream the butter and both sugars on medium speed until light and fluffy.
• 3. n a medium bowl, stir together the flour, potato chips, and salt.
• 4. Mix in the egg yolk and vanilla until incorporated. With the mixer on low, add the dry ingredients in 3 additions, beating until combined.
• 5. Roll the dough into 1-inch balls and place them on the prepared baking sheets. Refrigerate 20 minutes.
• 6. Flatten the balls to about 1/4-inch thickness using your fingertips. Bake the cookies, one sheet at a time, until the edges are just set about, 11 to 13 minutes. Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the baking sheet.
• 7. Melt chocolate in microwave or double boiler. Drizzle over cooled cookies. Sprinkle with coarse salt, if desired. Let chocolate set.

Steps:

• Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
• In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
• Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
• Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
• Beat in the egg, then the egg white and vanilla.
• Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
• Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
• Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
• Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
• Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
• Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

Steps:

• Eyeball as much chocolate as you need for the quantity of chips you want to dress and place in a microwavable bowl.
• Add butter, about 15% of the volume of the chocolate.
• Melt on 50-60% power until melted. This will take between 1-3 minutes depending on your microwave and the volume you are melting.
• Mix until smooth.
• Spread the chips out on silpat or waxed paper. Drizzle the chocolate over the chips or dip the chips. I find it easier to drizzle.
• To dress them up for a party, feel free to sprinkle some sanding sugar or sprinkles on top.
• Let them dry well before placing in a serving bowl.
• Only make what you want to serve soon, they will not store well for a long period of time.