Ingredients - 1 3/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 teaspoon Cornstarch
- 3/4 cup Unsalted Butter, room temperature
- 3/4 cup Granulated Sugar
- 1/2 cup Powdered Sugar
- 1 large Egg, room temperature
- 1 teaspoon Pure Vanilla Extract
- 1 1/4 cups Crushed Potato Chips
- 1/2 cup Finely Chopped Pecans
- 6 ounces Dark Chocolate
Directions - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch together. Set aside.
- Beat the butter and both sugars together until light and fluffy. Beat in the egg and vanilla.
- Stir in the flour mixture and mix until just combined.
- Fold in the potato chips and pecans into the cookie dough.
- Take two tablespoons of dough and roll into balls.
- Bake for 8-10 minutes, or until golden brown. Allow to cool on the baking sheet for a minute, then transfer to a wire rack. Allow to cool completely.
- Melt the chocolate in the microwave by heating it on 50% power for 30 seconds at a time, mixing well to help even melting.
- Dip the cookies in the chocolate and allow the chocolate to firm.
- Serve immediately. Best within 24 hours, but will keep in an airtight container at room temperature for three days.
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