DLB Chocolate Chip & Potato Chip Cookies
RECIPE
Servings approximately 36 | Prep Time 30 minutes | Total Time 2 hours
INGREDIENTS
2 sticks unsalted butter, room temperature
200 g white sugar
100 g dark brown sugar
100 g light brown sugar
1/4 tsp Tahitian Vanilla Bean Powder ( I used Slofoodgroup - Tahitian Vanilla Bean Powder that I purchased from Amazon via this link: https://www.amazon.com/gp/product/B08DMTJCTB/ref=ox_sc_act_title_1?smid=A1AZKSTOTIUX87&psc=1 )
1/8 teaspoon espresso powder
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2 large eggs
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155 g all-purpose flour
155 g bread flour
1 teaspoon baking soda
1/2 tsp fine pink himalayan salt
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12 oz bag Guittard Semisweet Chocolate Baking Chips (46%)
2 cups of Cape Cod Waffle Cut Sea Salted Potato Chips (Avoid using little broken pieces, use big or medicum size chips to fill up 2 cups)
DIRECTIONS
Preheat oven to 375 Degrees Fahrenheit.
Line cookie sheets with parchment paper.
Cream the butter, espresso powder, vanilla powder, and sugars, until light and fluffy, using electric stand mixer.
Whisk the eggs and vanilla extract together and then add to the butter/sugar mixture, beating to fully incorporate.
In a separate large bowl, whisk together the flours, baking soda, and salt. Add the flour mixture into the wet ingredients and mix thoroughly.
Use a large fork and spatula to gently and carefully distribute the all the chocolate chips and potato chips into the cookie dough, doing your best not to completely break up all the potato chips.
Line a large cookie sheet with parchment paper.
Prepare cookies: Weigh out equally sized cookie dough pieces (I generally like large cookies that weigh at least 45 g each) and shape shaped into approximately 2” round, 1” high biscuit-shaped mounds; place formed dough mounds on a small cookie sheet lined with parchment paper. Let the un-baked formed dough mounds chill in the fridge for about 30 minute until ready to bake.
Preheat oven to 375 degrees F. and prepare another large parchment paper cookie sheet for baking.
Bake in batches of 6-8, keeping space between them, placing them about 2 1/2 inches apart from one another on a different parchment paper lined cookie sheet. (They will spread).
Place the un-baked cookies in the oven. The total baking time will be approximately 9-11 minutes. After about 8 minutes, take the pan out of the oven. Use a metal spatula edge or large metal ring to shape the outer edge of each cookie. Put the cookies back in the oven for about 2-3 more minutes. You will be baking the cookies until the edges are dark golden; the center will still glisten in the middle. (You don’t want to over cook them); When you them out of the oven, use the metal ring or spatula edge again, to get evenly shaped cookies.
Let the cookies cool on the pan for a few minutes and then use a metal spatula to transfer them them to a wire rack to cool completely.
Cookies can easily be frozen.
