Potato Chip Cookies

By jonil

Ingredients

• ********************************************Chocoate Sauce:
• 1 cup (2 sticks) unsalted butter, at room temperature.
• 1 cup sugar
• 1 teas pure vanilla extract
• 1/2 cup chopped toasted pecans
• 1/2 cup finely crushed potato chips
• 2 cups all-purpose flour, sifted
• Chocolate Sauce, for dipping, optional, recipe follows
• 4 ozs. semisweet chocolate, chopped (I used choc chips and a condensed milk mixture)
• 1/2 cup heavy cream
• 1 teas pure vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees.

In a large bowl, cream together the butter, 1/2 cup of the sugar and vanilla.

Add the toasted pecans and potato chips and stir well.

Add the flour and stir to combine.

Place the remaining 1/2 cup sugar in a shallow bowl.

Form the mixture into small balls, about 1 Tblsp each, and place on an ungreased baking sheet.


Dip the bottom of a heavy flat-bottomed glass in the remaining 1/2 cup sugar and flatten the cookies on the baking sheet, dipping in sugar before flattening each cookie.

Bake the cookies until light golden brown, 14 to 1 minutes.

Using a spatula, transfer the cookies to a wire rack to cool. (the cookies will keep in an airtight container at room temperature for up to 3 days.) When cookies have cooled, dip 1/2 of each cookie in the chocolate sauce, if desired. Let harden on a wire rack.
*******************************************
Steps for chocolate dipping:
Bring the cream to a bare simmer over low heat.
Pour the cream over the chocolate and let sit for 2-3 minutes.
Whisk the chocolate mixture until smooth and thick.
Add the vanilla and whisk to blend.
Use warm for dipping edges of cookies, reheating gently over barely simmering water as necessary