Weakening, But Headed This Way

Time to Bake Some Potato Chip Chocolate Chip Cookies!

Potato chip chocolate chip cookies are the perfect combination of sweet and salty, with crunchy potato chips mixed into a classic chocolate chip cookie dough. These cookies offer a delightful surprise in every bite, blending the richness of chocolate with the crispy, salty flavor of potato chips.

Damage reports from down where some of us lived for several Navy years made thing personal and immediate. To watch them plodding through the wreckage there as our skies are still a hazy blue grey makes us want to back something for the lighter storm ahead. Stores still open if you need water. Here you go:

Ingredients

2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup semisweet chocolate chips
4 cups crushed potato chips (8 ounces), such as Lay’s

Directions

Preheat oven to 375 F. Line 2 baking sheets with parchment.
Use a stand-mixer on medium-high if you have one, or, in a large bowl, cream together the butter, granulated sugar and brown sugar stirring vigorously until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs until just combined. Add flour, baking soda and salt, then mix or stir on low speed until just combined. Stir in chocolate chips and 2 cups of crushed Lay’s or local potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely until Hurricane Aye-See-A-Has has passed.
Bon Yoyage! More as the storm passes- but Bake NOW!

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