Wednesday, October 21, 2009

These grew on me

Two-Chip Cookies
The guide to Home Cooking Copyright 2007

1 cup flour
¾ cup cornstarch
1 cup butter (two sticks), softened
¾ cup sugar
1 teaspoon vanilla
1 cup (about 4 ounces) salted plain potato chips, finely crushed and packed (use thin-style plain, crushed to pieces slightly larger than grains of kosher salt)
1 cup swirled white and dark chocolate chops, chilled I used regular semi-sweet chips
½ cup powdered sugar

1. Whisk together flour and cornstarch. Set aside.
2. Cream together butter and sugar. Gradually add flour mixture and mix well. Add vanilla and potato chips and mix well. Fold in chocolate chips. Chill 15 to 30 minutes.
3. Scoop out walnut-sized balls of dough with a small ice cream scoop or spoon and drop onto ungreased parchment-covered cookie sheets about 2 inches apart. Take a flat-bottomed drinking glass, dip it in the powdered sugar, and gently flatten the cookies slightly with it. (Don’t flatten too much or make them too large as they will be too thin and will crumble easily.)
4. Bake at 350 degrees F for 12 to 14 minutes until edges are faintly golden. Let cool 5 minutes before removing with a spatula to racks. Let cookies cool before removing with a spatula to racks. Let cookies cool before serving and storing.

I made 30 cookies.

I made these Sunday and I first thought they were okay, nothing special. By Tuesday I could have eaten an entire plate of these. My coworkers liked them and my son heaped his usual praises on them. I dare say I might even make these again which is high praise for a cookie recipe.

These are a shortbread type of cookie which usually isn't my favorite but as I said, I warmed up to them quite a bit. I've made potato chip cookies before but this version with chocolate chips was much better. I couldn't use the swirled chips since they are made on machinery with peanuts so I used semi-sweet chocolate chips and no one complained. They are crunchy and light with a nice saltiness (and a bit of chewiness) from the potato chips.

I happened to be next to a Borders so I stopped in last week. I had it in my head that their bargain cookbooks were limited but that is truly not the case. I didn't realize how many more bargain books they had inside (instead of out front). Wow. And they were buy two get one free so I paid six dollars and change for three cookbooks - Home Cooking, Shortcut Cooking and Southern Cooking. You can hardly buy one single cooking magazine in the grocery store for that price anymore. One of my favorite casserole recipes, Chicken-and-Rice Bake, comes from the Southern Cooking version that I had checked out of the library, so I felt good about my choices but there were so many other good books I had to control myself mightily. They are as dangerous as Ollie's Bargain Outlet.

These books don't have photos but they have lots of great recipes and great cooking related tips.

Question of the Day: Which sounds better to you in this recipe - the semi-sweet chocolate chips or the swirled white and dark?


Annie Jones said...

I'd go with semi-sweet. I don't really care for white chocolate.

Frances said...

Mmmm..I would say just white chocolate. It is my favorite.

Unknown said...

Give me white chocolate and dark swirled. I love it!

Anonymous said...

Definitely the semi-sweet. Aside from it being my favorite chocolate, I really don't care that much for white chocolate. I assume that's what the white in the swirled is.