Savory-Sweet Potato Chip Chocolate Chip Cookies
Indulge in a delightful twist on classic cookies with our Savory-Sweet Potato Chip Chocolate Chip Cookies. This recipe brings together the irresistible crunch of potato chips and the rich flavor of chocolate, creating a unique treat that will tantalize your taste buds. Perfect for sharing at parties, family gatherings, or just as a special snack to enjoy at home, these cookies blend salty and sweet in every delicious bite. Easy to make and incredibly satisfying, they are sure to become a favorite in your dessert repertoire.
54
Servings
44.4
Calories
11
Ingredients
Ingredients
All-purpose flour
1 3/4 cups (measured)
Baking soda
1/2 teaspoon (measured)
Grated nutmeg
1/2 teaspoon (measured)
Cool margarine
1/2 lb (cut into small pieces)
Sugar
1 cup (measured)
Packed dark brown sugar
3/4 cup (measured)
Large egg
1 (room temperature)
Large egg white
1 (room temperature)
Vanilla extract
2 teaspoons (measured)
Potato chips
4 ounces (crushed (about 6 cups, Ruffles recommended))
Semi-sweet or bittersweet chocolate chips
3 cups (measured)
Instructions
1
Preheat your oven to 350°F (175°C) and position the oven racks to the top and bottom thirds.
2
In a medium bowl, whisk together the all-purpose flour, baking soda, and grated nutmeg until well combined; set aside.
3
In a large mixing bowl, add the cool margarine and beat with an electric mixer on medium speed until softened and creamy.
4
Gradually add in the sugar and dark brown sugar, beating until the mixture is combined and grainy, with no visible bits of margarine, about 2 minutes.
5
Incorporate the egg, followed by the egg white and vanilla extract, mixing well to ensure everything is evenly blended.
6
Turn off the mixer and carefully add the flour mixture to the wet ingredients. Mix on low speed until a sticky, thick yet soft batter forms, about 20 seconds.
7
Using a wooden spoon, gently fold in the crushed potato chips and chocolate chips until they are evenly distributed throughout the dough.
8
Drop rounded tablespoonfuls of the cookie dough onto 2 large ungreased nonstick baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
9
Bake the cookies in the preheated oven for 8 minutes, then carefully rotate the baking sheets from front to back and top to bottom.
10
Continue baking for an additional 7 minutes, or until the cookies are golden brown and somewhat firm to the touch.
11
Once baked, allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Nutrition Information
2.2g
Fat
5.5g
Carbs
0.6g
Protein
2.8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Savory-Sweet Potato Chip Chocolate Chip Cookies?
They are a unique dessert that blends the irresistible crunch and saltiness of potato chips with the rich, sweet flavor of chocolate chips.
How many cookies does this recipe yield?
This recipe makes approximately 54 servings.
What is the calorie count for one cookie?
Each cookie contains approximately 44.4 calories.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What kind of potato chips are recommended for this recipe?
Ruffles brand potato chips are recommended for the best texture and salt balance.
How many ingredients are needed for these cookies?
There are 11 ingredients in total, including flour, chocolate chips, and potato chips.
What type of chocolate chips should I use?
You can use either semi-sweet or bittersweet chocolate chips.
How much fat is in one serving?
Each cookie contains approximately 2.2 grams of fat.
Why is nutmeg used in the dough?
Grated nutmeg is added to the flour mixture to provide a subtle, aromatic depth of flavor to the dough.
Should the margarine be room temperature?
The recipe specifies using cool margarine cut into small pieces rather than fully softened margarine.
How long should I beat the margarine and sugars?
Beat them for about 2 minutes until the mixture is combined and grainy with no visible bits of margarine.
Should the eggs be at room temperature?
Yes, both the whole egg and the extra egg white should be at room temperature for better incorporation.
What is the total baking time?
The cookies bake for a total of 15 minutes: 8 minutes initially, followed by 7 more minutes after rotating the pans.
Do I need to grease the baking sheets?
No, you should use large ungreased nonstick baking sheets.
How far apart should I place the dough balls?
Space the rounded tablespoonfuls of dough about 2 inches apart to allow for spreading.
How do I know when the cookies are finished baking?
The cookies are done when they are golden brown and somewhat firm to the touch.
How long should the cookies cool before moving them?
Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks.
What is the carbohydrate content per cookie?
There are 5.5 grams of carbohydrates per serving.
How much sugar is in each cookie?
Each cookie contains 2.8 grams of sugar.
What type of brown sugar is best?
The recipe calls for packed dark brown sugar for a richer, deeper flavor.
Do I use an electric mixer for the whole process?
An electric mixer is used for the wet ingredients and flour, but you should fold in the chips by hand with a wooden spoon.
How much potato chips do I need?
You will need 4 ounces of crushed potato chips, which is roughly 6 cups before crushing.
Is there protein in these cookies?
Yes, there is approximately 0.6 grams of protein per cookie.
Why do I rotate the baking sheets?
Rotating the sheets halfway through baking ensures that all cookies bake evenly regardless of their position in the oven.
What is the texture of the cookie dough?
The batter should be sticky, thick, and yet soft.
Can I use light brown sugar instead?
While dark brown sugar is specified for its molasses content, light brown sugar can be used as a substitute if needed.
Where should I position the oven racks?
Position the oven racks to the top and bottom thirds of the oven.
What is the best way to fold in the chips?
Use a wooden spoon to gently fold the chips into the dough to avoid breaking them too much.
How much vanilla extract is needed?
The recipe requires 2 teaspoons of vanilla extract.
Is there any fiber in these cookies?
The fiber content for this specific recipe is listed as null.