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.

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Chocolate Chip + Potato Chip Cookies

Sometimes we all just need a gooood chocolate chip cookie. And some chips. At the same time. This cookie solves all your snacking dilemmas and is one of my new favorite things. Did I not add enough flour? Maybe. Were they still a mind blowingly incredible cookie? Absolutely. And, BONUS, they come with their own folklore.

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Once upon a time there was a sweet little girl who loved dessert and looooved chocolate chip cookies. She never ever dreamed as a child that a more perfect dessert could exist in any of the 9 kingdoms… but as she grew older and more sophisticated her appetite grew right along with her and her palate expanded. She became disillusioned with the chocolate chip cookie as she ate too many overly-processed Chips Ahoy! brand cookies, dry cookies at the Wizardry schools potlucks, and worst of all – the crumbly (or alternatively way-too-squishy-to-be-a-cookie) packaged gluten-free chocolate chip cookies shipped from far and wide she would one day be forced to eat.

Soon, the classic dessert loved worldswide (but probably mostly in her kingdom) had fallen in her esteem, almost to the bottom of the list of all her favorite desserts (which was still at the top of her favorite food groups, so I guess it’s all relative). The cookies were still ranked above brownies and blondies but had dropped somewhere far below cupcakes, pie, cheesecake, fudge, milkshakes, chocolate croissants, macarons, frozen yogurt, gelato, chocolate covered strawberries, doughnuts, panna cotta and truffles.

If she wanted to eat sweets, in other words, she wanted them to be as sugary, chocolatey and sinful as possible to make her forget the downfall of the chocolate chip cookie. Until one stormy day, on her gluten-free journey, she stumbled upon a tiny abandoned toll bridge. There she discovered a magical recipe book and inside was a new – yet so simple – chocolate chip cookie recipe. She raced home on her trusty steed and started throwing ingredients into her gluten-free mixer. And with a little extra brown sugar, crushed up potato chips, the best vanilla extract in all the land, and a flawless gluten-free flour mix, these cookies changed her worlds forever. They had the perfect flavor combination that made her believe in the power of the chocolate chip cookie once more, and she lived happily ever after. (The Prince will catch up later, he’s a bit of an idiot sometimes.) THE END

(*DISCLAIMER* This story is a fairytale, based only partially in truth to highlight the absolute phenomenal quality of the aforementioned cookies. I’m not nearly as picky with cookies as our dessert heroine…. although the gluten-free part is true, of course. Anyway, who doesn’t love a good old fashioned chocolate chip cookie, amiright?)

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Adapted from Nestle Toll House

Ingredients:

  • 1 c. plus 2 heaping Tbsp. all-purpose gluten-free flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. (1 stick) butter, softened
  • 1/4 c. granulated sugar
  • 1/2 c. packed brown sugar
  • 1/2 tsp. vanilla extract
  • 1 large egg
  • 1 c. chocolate chips (dark chocolate or semi sweet)
  • 3/4 c. crushed potato chips, like Utz or Lays; ruffles work fine as well. Crush until piece are about the size of the chocolate chips.

Directions:

1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.

2. Combine flour, baking soda and salt in small bowl. Beat butter and both sugars in stand mixer until creamy. Add vanilla extract and mix in. Add egg, beating well after.

3. Slowly beat in flour mixture. Stir in chocolate chips and potato chip crumbs. Drop by rounded tablespoon onto prepared baking sheets.

4. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes before loosening with spatula. Will keep in airtight container for up to a week (but as a general rule of thumb, gluten-free baked goods don’t stay fresh as long!).

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