Almond Biscotti and an Ode to North Carolina Weather

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Winter storm Jonas has come and gone and for those of you who think a state as far south as North Carolina would get off easy, let me enlighten you. Here in the south there is a dreaded winter phenomenon (which requires stockpiles of toilet paper, gluten and milk) known to locals by its scientific name – Wintry Mix.

Situated smack in the center of the eastern seaboard, our state has four seasons (which I refer to as allergy season, hot & humid hell season, autumn and winter) and occasionally an extreme weather situation like a tornado. The coast and outer banks also stick out far enough to make them good target practice for rogue hurricanes that didn’t follow their hypothesized trajectory. Storms against this smattering of islands that jut out into the ocean earned the area its nickname long ago as the “Graveyard of the Atlantic”.

Moving from our coast to the beautiful mountains (aka the Smokey Mountains and the Blue Ridge Parkway, for example) you will find yourself in the center of the state, also known as the piedmont. The piedmont area and the sand hills of North Carolina include the capital city of Raleigh, famous golf courses and retirement communities, college towns like Chapel Hill, my own industrial-turned-hipster hometown, Durham, a number of pig, corn and tobacco farms, and probably more than a few trailer parks and meth labs less classy than the ones as-seen-on-TV in Breaking Bad. We are a state of great diversity as you can see, and that diversity lends itself to the weather as well. As global warming continues to do very weird things to the outdoor temperatures, snow storms cruise in and cover the suburbs almost as quickly as 70 degree weather comes in to melt it all. And when snow hits the piedmont, our one snowplow just doesn’t quite cut it.

Winter storm Jonas wasn’t nearly as bad in Durham as the meteorologists claimed it would be, and for that we were very fortunate. They predicted up to an inch of ice, which would have been absolutely crippling. Luckily, we only got about 0.2” of ice and almost 2” of sleet in some places. Power outages caused by the ice in other areas of the state accounted for nearly half of the power outages on the east coast thanks to Jonas and while we had electricity, driving on thin ice (haha) simply was not an option for two days (we waited nearly four). So, I did what any normal person would do given the circumstances; drank lots of tea, watched Hallmark movies, and baked.

Being stuck indoors with daily tromps through the snow and ice isn’t nearly as bad as it seems. It happens rarely enough in North Carolina and when it does, for me at least, it is a welcome sort of vacation. The world is silent and covered in white and there is nothing to interrupt your morning coffee or afternoon tea with a perfectly tender and crunchy gluten-free almond biscotti in hand.

I got the second volume of America’s Test Kitchen’s gluten-free cookbook from my father for Christmas and I figured this would be the perfect time to experiment with some of the incredibly thorough and fail-proof recipes. I chose biscotti to start because it seemed a terribly elegant and European cookie to accompany my almost hourly consumption of warm beverages. The biscotti are twice baked; once to cook the dough and twice to crisp the edges just so. Biscotti in general can be a crumbly mess, so it is easy to imagine a gluten-free biscotti being even drier, but this recipe provided the perfect balance and made for a soft center.

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almond biscotti and cold brew coffee

Ingredients:

  • 2 c. gf flour blend
  • 1 tsp. baking powder
  • ¾ tsp. xanthan gum (I omitted this because I add so much xanthan to my flour blend. If you don’t make your own mix, read the ingredients carefully and decide if you will need to add extra xanthan gum)
  • ½ tsp. salt
  • 1 c. granulated sugar
  • 4 Tbsp. unsalted butter, softened and cut into 4 1-inch pieces
  • 2 large eggs
  • 2 Tbsp. water
  • ½ tsp. almond extract
  • ½ tsp. vanilla extract
  • ¾ c. slivered almonds (the recipe calls for ¾ c. whole almonds toasted and chopped coarsely, but I find slivered untoasted almonds just as good!)

 

Directions:

  1. Whisk the flour blend, baking powder, xanthan gum (if using), and salt together in medium bowl. Using stand mixer with paddle attachment, beat the sugar and butter until pale and fluffy. Add the eggs, water, almond and vanilla extracts to the butter and sugar and beat another 2-3 minutes until well-incorporated.
  2. On low speed, add the flour mixture and blend until you get a homogenous mixture. Add the almonds and beat to combine or mix in by hand. Cover the bowl and let sit for 30 minutes on the counter (not in fridge).
  3. Heat oven to 350 and line baking sheet with parchment paper. Transfer all of the dough to the parchment paper and with wet hands form a long rectangular/log shape about 12”. Bake 35 minutes, or until just golden brown and cracked on the edges.
  4. Remove biscotti from the oven to cool for 10 minutes and in that time reduce oven temperature to 325 degrees. On a cutting board, slice ½ inch-thick biscottis with a bread knife. Place the cookies flat and space ¼ inch apart on a wire rack set in rimmed baking sheet.
  5. Bake another 35 minutes, or until the biscotti is crisp and golden on both sides – e sure to flip the cookies over halfway through baking. Let them cool before serving and keep up to 3 weeks.
  6. Make tea/brew coffee and enjoy!

Gluten-Free

New Year’s Resolutions and Flourless Peanut Butter Cookies

Just like the rest of the world, when the New Year begins I sit down and think about my new year’s resolutions… Or I think in the car, while taking a walk, during a boring show, etc. I now have a list of things I’d like to do, change, improve, learn, or quit; and whether I’ve written it down and taped it to my closet, typed it into my phone, or just thought about it over a long period of time until it is burned into my memory, the chances of me completing this list is as slim as ever.IMG_2200 (2)

But just for the heck of it, I will type them here for your viewing pleasure.

  1. Quit biting nails (this has been on my list since 1999… Has not changed. Sometimes after I get a manicure I manage to grow them out for a few weeks, but I rarely get manicures. Mostly because the old Asian woman who does my nails scolds me about bringing her bitten-down nubs to work with. It’s a vicious cycle.)
  2. Get in shape. (I know this is everyone else’s resolution as well, but since I’ve been living in Spain I’ve gained a significant amount of weight and can no longer wear my favorite jeans. So obviously something has to give. And that something is going to my waistline.)
  3. Bake more (This will probably cancel out all aforementioned efforts to get in shape.)
  4. Cook more while I am at home (that is, until mid-March. My mom works and while I am picking up a few babysitting jobs, I have 2 more months to kill while waiting for my visa to come through and I would like to spend it cooking in this kitchen. This resolution is off to a very good start, I might add. Mainly because my boyfriend and I became obsessed with Masterchef recently.)
  5. Don’t be so anxious about my health. (This is by far the most difficult thing for me. Since I was diagnosed with celiac disease over two years ago it has been hard for me to trust the medical community and have faith that they aren’t missing blatantly obvious symptoms of some other disease – like they did last time. But this is mostly on me and I need to start up yoga again and relax. This is why getting into shape is important for me this year – because it will help me get more in touch with my body as well.)
  6. Start being fiscally responsible and think like an adult (That is, have a plan, any plan, for my future and make one of my tedious google doc/excel spreadsheets about it.)
  7. Go to Italy (This kinda seems to cancel out number 6, I know, but my boyfriend and I cancelled a fabulous long weekend to Rome last year right after the Paris attacks. We’re still waiting until we both have the money and time off of work to go enjoy ourselves… So in a way, since I have to budget for this trip, it might actually reinforce my resolution to be more responsible with my money.)
  8. Throw things away. (This gets back to number 6 again, in a way. I never get rid of things – even if I know I’ll never use them again – because I paid money for them and I can’t bear to see it go to waste. What I need to do to avoid this is not only clean out and donate things, but also think more before buying new clothes, stationary, books, shoes, etc.)
  9. Write more. (Professionally, for myself, and on my blog.)

 

That’s it really. They’re simple enough and I have some down time these next few months to get my ducks in a row medically, financially, and mentally before heading back to Spain. For which I am grateful. This also means I have more time to bake and peruse the interwebs for inspiration, as well as my increasingly large library of cookbooks.

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(the dark spot in the center cookie is chocolate hazelnut butter. I wouldn’t recommend adding it.)

This recipe for flourless peanut butter cookies I got from the book Ovenly which is a gorgeous little book from a New York bakery that I found in the public library just the other week. I didn’t realize they had any gluten-free recipes, let alone this absolute gem. The upper corners of certain recipes are marker if they are gluten free or vegan, which is fantastic. (If you’re thinking about buying this book I should state that it is not their intention to bake only allergen-friendly goodies, they just happen to have some well-labeled, thoughtful recipes sprinkled through the book for us non-normal eaters.)

I was extremely skeptic about a flourless peanut butter cookie that literally has 4 ingredients and no chill time in the fridge, and was even more skeptical when I put the unappealing blobs into the oven. All I can say now is… Wow. This is one of the best cookies I’ve ever made and absolutely one of the easiest. The only downside is it takes almost a full jar of peanut butter to make, but it is worth it. The good thing about this though is that they suggest Skippy, so you don’t need to go out and buy an outrageously expensive jar of natural, organic, certified, vegan, nut-free, soy-free, gluten-free, refined-sugar free peanut butter made of ground up flowers and dirt. Yay! (*I would like to take this opportunity to say I am a big fan of Justin’s and Big Spoon natural and fresh ground nut-butters.)

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Without further ado, here is my first attempt at New Year’s Resolution #3: Bake More! (And win the powerball tomorrow night.)

Ingredients:

  • 1 ¾ c. light brown sugar
  • 2 large eggs, room temp.
  • ½ teaspoon vanilla extract (I always add a bit more)
  • 1 ¾ c. peanut butter (again, the NON-natural works better to help cookie maintain its shape)
  • Course sea salt for garnish

Directions:

  1. Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
  2. Whisk together the brown sugar and eggs until they make a homogenous mixture. Mix in the vanilla extract. Now add the peanut butter and mix with a spatula until you cannot see ribbons or clumps of peanut butter. It will make a thick dough.
  3. Scoop out the cookies into balls and drop on prepared baking sheet about 2 inches apart. Sprinkle the balls with course sea salt.
  4. Bake for 20-22 minutes (turning the pan halfway through this time) or until the cookies are lightly browned and crackled a bit on top.
  5. Let cookies cool completely and store in an airtight container for up to a week. (They won’t last that long. My mom and I got through 5 days but only because we rationed them like it was 1944.)

 

ENJOY!

Lemon Ricotta Pound Cake

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This has been a weird year for weather and in central North Carolina we saw a lot more (6 inches, woo!) more snow than usual. One day it was 70 degrees and the next it would be 30 with sleet. See what I mean? All these unpredictable snowstorms and icy roads meant a lot of canceled classes and work for me. Which meant a lot of time indoors with my brother and his terrible taste in TV programs (aside from the most sports games ever, he also enjoys Cops, Gold Rush and Bar Rescue… if you’re familiar with any of those you understand my pain).

As the cabin fever set in I decided the only thing for it was to go on a baking spree. In anticipation of being snowed in, my mom stocked the fridge with butter and eggs before leaving town (very smart considering what happens when her son gets control of the TV). I made macarons, muffins, cookies, lemon curd and a delightful cake lemon ricotta cake from this blog. There is nothing quite like a bright, lemony cake to raise your spirits and mimic the freshness of spring when you’re stuck inside.

Ingredients:

  • 1 1/2 cups gluten-free flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tbsp. lemon zest, from about 2ish lemons
  • 1 stick unsalted butter, at room temp
  • 1 cup sugar
  • 3 eggs, also at room temp
  • 1 cup ricotta cheese
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract

Directions:

  1. Preheat oven to 350 degrees F and spray loaf pan. Cut and place a piece of parchment paper on the bottom of the pan, letting it hang up and over the sides.
  2. In a medium bowl whisk (and/or sift!) together the gf flour, baking powder, salt, and lemon zest. Set aside. In your mixer fitted with paddle attachment, cream together the butter and sugar on medium speed until light and fluffy.
  3. Add the eggs and beat until incorporated. Add the ricotta, lemon juice, vanilla, and almond extract and beat on medium speed until well incorporated.
  4. With the mixer on low, add the flour mixture and mix just until combined.
  5. Pour batter into pan and bake for 50-60 minutes, until a tester inserted into the center of the cake comes out clean. Let cool before removing from pan – make glaze while cooling!
    1. To make glaze, combine 1 cup powdered sugar, 1/2 tsp. lemon zest, 1/2 tsp. almond extract and 3 Tbsp. of lemon juice. Wait until completely cooled before pouring glaze over cake.

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Enjoy with a cup of tea and a book, or serve up with a little fresh whipped cream after a light meal. You can’t go wrong with this recipe. The only thing I changed from the original was my use of a gluten-free flour blend (xanthan gum included).

Peanut Butter & Banana Cupcakes

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This wayward traveler finally made it home! And while I am slowly plotting my return to the beautiful Spain, I have a little free time to bake again. One thing I found myself missing a lot of in Spain were sweet breads – zucchini, banana, pumpkin, chocolate chip, etc. so I decided I would make myself a nice batch of banana cupcakes with peanut butter frosting (because if bread is good, cupcakes are better). I was helped along in this tedious decision-making process when I saw 2 over-ripe bananas sitting on the counter and remembered a recipe I had tried years ago that was simply divine and from Glamour magazine of all place! (While I love Glamour and other fashion rags it must be said this is no Bon Appetit, amiright?)

I would also like to take this opportunity to get back to my blogging ways and slowly incorporate more posts from my time abroad this spring. I’m afraid I trickled out a bit there at the end of the fall due to trips, school, and trying to cram 36 hours into every 24 I had in Barcelona. So every once in a while there be a post about traveling gluten-free now, but rest assured I am most definitely writing it in my pajamas from the US. Sigh.

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Anyway! That’s enough chit chat, who’s ready for a recipe? Just for the record, these are called “Propose to Him Banana Cupcakes” which is pretty dumb in my opinion but then I tasted them and was like…. Yeah, I’d marry me with cupcakes like this. As far as adaptation for a gluten-free recipe, I used the original recipe only substituting AP flour for glutey-free flour blend (in this case I tested out Pillsbury’s new gf blend and was pleasantly surprised! Give it a whirl if you see it in your supermarket.)

Ingredients:

  • 1 1/2 c. sugar
  • 1 stick butter, softened
  • 2 large eggs
  • 1 1/2 tsp. vanilla
  • 2 c. flour (gluten-free or otherwise)
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. buttermilk
  • 1 1/4 c. ripe mashed bananas

Directions:

  1. Preheat oven to 350 degrees and line tins with paper liners.
  2. Cream butter and sugar together until light and fluffy.
  3. Add eggs and vanilla and mix until smooth.
  4. Combine all dry ingredients and mix in 3 parts; alternate with buttermilk. Fold in bananas gently.
  5. Fill tins 2/3 full and bake for 25 minutes.
  6. Let cool in tins before frosting, then hide from family.

Buttercream: Mix 2 c. powdered sugar, 1 stick softened butter, 1 cup peanut butter, 3 Tbsp. milk and 1 tsp. vanilla. Blend ingredients with hand mixer until consistency desired.

banana cupcakes

I’ll Have the Salad

A few weeks ago I went to Porto, Portugal with some friends and had an absolutely amazing time. If you’ve never heard of it, I’ve included a stunning photo below to make you jealous and immediately grab a pen and scribble it down on your bucket list. In the north of Portugal and situated on the Douro River, Porto (or Oporto if we’re using the correct Portuguese word) is a gorgeous, walkable city full of friendly people and close to some amazing hiking. Also home to the best Port wines in the world – which are totally gluten free.

Sunset over the Douro

Sunset over the Douro

As far as eating gluten free in Portugal goes though, I struggled a bit. For breakfast most mornings we ventured to local Cafe Java for omelettes “sense gluten” for me. Otherwise the damn thing would show up on a baguette – rendering it inedible for us poor Celiacs. Eggs are a great start to the day when you’re walking as much as we did though so this little place did perfectly for us.

Lunch I honestly don’t remember. I know I gorged on snacks and desserts one day and had a salad the next because a nice sit down, breadless, affordable lunch was difficult for me to find. There’s always the sandwiches and fried foods and french fries (boy do Europeans love their fries!) to make your mouth water but otherwise…. you might have a hard time. If you’re not as addicted to sugar as I am though and want real food cooked potatoes and grilled or baked fish shouldn’t be too hard to find. The Portuguese (like the rest of the world, really) love their gluten so while it will be tricky, just be smart.

Molotov Flan - worlds least photogenic cake

Molotov Flan – worlds least photogenic cake

If it is sweets you’re after however they make a Molotov Flan that is essentially a soft, caramelized meringue that loses its form as soon as it is cooked. These aren’t hard to find in bakeries – and when your friends are swallowing croissants whole you will need something to make you feel better – but one slice is full of enough sugar to keep you wide eyed all weekend.

Another thing I found in Portugal that I loved is this weird dessert that I can’t for the life of me figure out on the internet. Sold with macaroons it’s basically a little flavored sticky ball of heaven. I got maracuja (passion fruit) and a port wine flavored macaroon, pictured below. Let’s just say this might have been my breakfast one morning and it might have been the best breakfast ever.

Mystery confection & a macaroon

Mystery confection & a macaroon

When I was in Porto I stayed in an airbnb rental with some really nice Portuguese  guys and one of my friends. One of my favorite parts about using airbnb is that staying with locals means you get the best recommendations on where to go, what to eat and drink, and the best day trips. Our hosts did not fail to deliver and pointed us in the direction of some amazing and unique finds – including my favorite restaurant A Sandeira. This tiny restaurant is owned and run by the most incredibly sweet lady ever who helped my friend (who had a nasty cold) learn how to ask for medicine in Portuguese. Aside from that the ingredients are so ridiculously fresh that they run out and go buy more depending on what you order.

Needless to say, my friends and I were obsessed. Starters for just 2,5 euro and salads and sandwiches (NOT gluten free) for 5,00 euro. I ordered the salad with jamon, the freshest mozzarella I’ve ever had and tomato. I couldn’t have the house dressing so I asked for it with oil and vinegar. I don’t know how but this simple salad is the one of the best things I’ve ever had and weeks later I’m still craving it. Throw in some 6,00 euro wine, mango mousse for dessert and great friends and you have got yourself the best meal in Porto for less than 15,00 euro. On top of that, my gluten eating friends absolutely loved their sandwiches and everything else A Sandeira had to offer. The quality of this photo may be bad, but the food and people were the best.

A Sandeira's heavenly salads

A Sandeira’s heavenly salads

Barcelona Prep: Where and What Celiacs Eat (part 2)

I told you in my last post that the internet is my best friend, and while googling “Barcelona gluten free” throughout the past month or so I have come upon some real gems. Nothing is official in the sense that it came from Spain or Barcelona’s tourism department (unless you count a few yelp reviews… which I don’t) but the blogs I have found with just one or multiple posts related to eating gluten free while traveling or living in Barcelona have prepared me enough for my arrival that I no longer fear starving to death in the first week or imploding from gluten exposure. 

First I’d like to share a few of my favorite resources with you that I found extremely helpful, then below I will include a list of restaurants and grocery stores I plan on visiting as soon as the plane wheels hit that Spanish ground. 

1. Spain Gluten Free: I really like this blog even though it is focused on Spain rather than just Barcelona. In fact, there is little to no information about Barcelona aside from a very helpful list of gluten-free bakeries all over Spain (yay!) and a few other helpful lists. But the travel guide/travel research help and list of resources is very useful for those traveling to Spain on a gluten-free diet. You can search this site by city to find gluten-free meals wherever you are visiting! Here I come Madrid!

2. Guiri Girl in Barca: This one post is loaded with great information – namely the best gluten-free brunch, sandwiches, tapas, pizza, and grocery stores in Barcelona. Perfect!

3. Gluten Free Boston Girl: This link takes you directly to the archives and entire “Barcelona” category. At first, I saw only one post and it was so thorough that I was excited to go all the places mentioned. Then I discovered even MORE posts about what seems like a very gluten-free Barcelona. Tons of great recommendations and even a few trips further outside the city are covered. 

4. Gluten Free BCN: I haven’t even arrived in Barca and this site has already saved my life. This blog is dedicated to everything gluten free in Barcelona and will just rock you celiac socks right off. Post after post reviews places to eat, shop and more around the city.  I will be keeping up with this blog religiously and sampling many of the places mentioned!

5. Yelp: Okay so it’s not the most comprehensive or detailed, but at a glance yelp can help you find a safe place to eat that’s already been reviewed by others and provide all the necessary information to get you there. Phew!

Okay! Now on to the list I have been cultivating for myself with help from the resources listed above as well as a few others. As I visit them (I’ll be there in just eleven days – ah!) I will try to write regular posts and talk about what I’ve been doing (aka, eating) out and about in the city and beyond. 

  • Copasetic I’ve read about on multiple sites and it has been described as the best gluten-free brunch around. And what’s more, it’s a mere ten minute walk from where I’ll be staying. First stop in Barcelona? Probably.
  • Conesa is sounding kinda like gluten free sandwich and panini heaven to me for a tiny fraction of the cost of what one would pay in the states. The bread tastes real according to reviewers too…. which is something less widely available in the US, as much as it pains me to say it. With two locations in Barcelona and one located near my campus, I can’t wait to get my hands on those gluten free buns (haha).
  • Syngluten is a bakery also located conveniently near my future residence and just the website alone is making me drool from across the pond. When every bread and sweet my heart could dream of is followed by “sin gluten” I’m sure I will become a fixture here.
  • Gelatomania I may not be able to have my cake but you better your bottom dollar I will eat my gelato. Also located so near my residence it makes me swoon just to think of, this popular gelato shop will get lots of euros from my grubby little foreign hands. I can’t wait.
  • El Corte Ingles I’ve been told by multiple people that this is the department store/superstore/grocery store to frequent for amazing and edible gluten-free deals while in Barcelona. You don’t have to tell me twice!
  • La Boqueria is Barcelona world famous market full of fresh foods like fruit, meat, veg, etc. I will be wandering through it as much as possible and buying up all kinds of fresh produce to snack on when my granola bar supply runs out. Or maybe just instead of granola bars. Good thinking. 

That’s all for now! I’ve got to get there and do some of my own exploring before I get a longer, more detailed list going. Stick with me and I’ll include actual pictures of the deliciousness I’ll be feasting on in Barca. You’re welcome in advance!

Another Chocolate Chip & Potato Chip Cookie

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I’ve found in the past few months that after the initial shock of my celiac diagnosis and the subsequent hatred I felt towards all foods subsided I was left craving anything and everything I couldn’t eat. But mostly, I craved salt. Before I started eating gluten free, I ate fairly healthy foods and wouldn’t have dreamed of munching away on potato chips all day every day…. yet somehow in the past 6 months or so these deliciously oily, cheesy, herbed, barbequed slices of potato have become my favorite form of sustenance. For the most part, they are safe. I can eat them without worrying about gluten or contamination and just fill my little gluten starved belly up to the brim with starch and salt – problem solved. I’ve become so obsessed, in fact, that I’ve even started baking them into my desserts. (*Just for the record, I am cutting back now that fresh strawberries right up the road are available for my snacking needs. Yay fresh fruit!)

That’s right, I’ve made another weird potato cookie! (But, all things considered if you’re baking gluten free this probably doesn’t come close to some of the weird things you’ve baked with, right?) I tried out this recipe a few weeks ago and liked it just fine but I couldn’t figure out why the cookies were so flat. The flavor was spectacular but I believe after very little research and no investigation whatsoever that it is due to the excess oil in the potato chips that came out during baking. So, what did I do? I chose a slightly different cookie recipe, used my same old trusty flour blend and *SPOILER ALERT* I put the dough in the fridge to harden up in hopes it wouldn’t get as oily during baking.

This was both a good and bad idea, because while I definitely wouldn’t classify the chips in this newfangled cookie as “soggy” (these cookies are in fact very good) they had undoubtedly lost their crispy, salty edge that they maintained unrefrigerated in the first cookie! My hypothesis? Next time I think if I use the first cookie recipe – simply because its committed to my memory at this point – the NON-ruffled potato chips and refrigerate the dough for a mere 15 minutes. Voila. Two great cookie recipes converge to form a masterful sweet and salty and gluten-free (hell yeah!) snack.

YAY COOKIES! YAY CHIPS!

potatochip2Ingredients: (adapted from Martha Stewart. Yield: 3 dozen cookies)

  • 2 1/4 c. gluten-free flour
  • 1/2 tsp. baking soda
  • 1 c. softened butter, unsalted
  • 1/2 c. sugar
  • 1 c. packed light brown sugar
  • 1 tsp. salt
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 2 c. semisweet chocolate chips
  • 3/4 c. crushed potato chips, like Lays Classic

Directions:

  1. Preheat oven to 350 and line baking sheets with parchment paper.
  2. Whisk together flour and baking soda and set aside. Cream butter and both sugars in stand mixer until pale and fluffy. Reduce speed to low and add salt, vanilla and eggs; mixing until well blended.
  3. Mix in flour then stir in chocolate chips and potato chips. Refrigerate dough for 15 – 20 minutes.
  4. Drop tablespoons onto baking sheets 2 inches apart and bake for 10 – 12 minutes or until golden brown. Let cool before transferring to wire racks.