There is the most fantastic television show in America called Unwrapped. Hosted by Marc Summers, they delve into how anything and everything (food related) is produced, from jelly beans to curry, carnival food to sports drinks and anything in between. I may be starting to sound like a spokes woman for the Food Network but I can not get enough of this show, so much so that I own it on DVD and watch it on a regular basis (and can tell you every segment off by heart)!
So while watching this show I came across a segment about an American cookie company that uses crushed potato chips in their chocolate chip cookies. Needless to say I thought this was a brilliant idea, I mean really, who doesn't love both of these snack foods, and together, well that's just pure genius. Of course I wouldn't be writing this if I bought their cookies......I made my own!
To make these you will need:
I medium packet of plain salted potato chips
Sea salt for sprinkling (this is totally optional but if you love the sweet & salty thing it's a must!)
Chocolate chip cookie dough as follows:
250gr butter, softened
1 teaspoon vanilla extract
150gr brown sugar
150gr castor sugar
375gr plain flour
1 teaspoon bicarb soda
1 cup chocolate chips (or more or less, depending on how much you love chocolate. I used the rainbow covered chips because they are so pretty but you can use any chocolate you like)
- Beat butter, sugars, vanilla and eggs until smooth.
- Stir in flour and bicarb soda.
- Crush potato chips and stir into dough along with the chocolate chips.
- Roll 1 tablespoon of mixture into a ball and flatten slightly onto a cookie tray lined with baking paper. Repeat with remaining dough spacing 5cm apart to allow for spreading.
- sprinkle tops with sea salt.
- Bake at 200 Celsius for 12 minutes or until browned slightly. Stand for a few minutes before removing to a wire rack to cool completely.
- Store in an air tight container for up to 3 days if they last that long!