To Try Tuesday - Chocolate Chip - Chip Cookies

I know that chip - chip looks like a typo in the title but these cookies really do have chips x 2 - chocolate chips and potato chips.  Sweet and salty goodness all rolled into one yummy cookie.

When my daughter asked me to make cookies for her sleepover at a friend's house the idea of a cookie that incorporated potato chips was at the top of my to-try list.  After doing a quick search I found three recipes that sounded great at Vanilla Sugar Blog, Country Living, and The Capitol Baker and decided to combine them into one recipe.  The hardest part about making these cookies was waiting for them to chill in the refrigerator for an hour before I could bake them.  I was really happy with the end result and I loved the combination of sweet chocolate and salty potato chips.  My girls have already put in a request for another batch so we can make ice cream sandwiches from them.  Some of the other sites mentioned above suggested experimenting with different flavors of potato chips and I think this would be fun to do too.

So don't throw out those crushed chips in the bottom of a packet - use them to make these cookies.

Chocolate Chip - Chip Cookies

(Printer Friendly Recipe)

Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar 
• ½ cup packed dark brown sugar 
• 1 egg
• 1 teaspoon vanilla 
• 2½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups lightly crushed original potato chips
• 1 cup mini chocolate chips

Preparation

1. Preheat the oven to 350°F.
2. In a large bowl combine the flour, baking powder, baking soda, and salt - stir to combine.
3. In a mixing bowl, cream the butter and sugars until light and fluffy.
4. Beat in the egg and vanilla.
5. Turn mixer speed to low, and slowly add the flour mixture to the creamed sugar mixture - mix well. 
6. Gently stir in the crushed potato chips and chocolate chips.
7. Place in the refrigerator and let chill for at least one hour.
8. Using a cookie scoop drop 1-inch balls onto an ungreased baking sheet a few inches apart to allow for spreading (I did use a Silpat and mine did not spread very much). 
9. Bake for 12-14 minutes or until golden brown.
10. Cool for 5 minutes on the tray before removing to a wire rack to cool completely.

Recipe is a combination from the sites mentioned above.