00:00 Hello, this is Chef John from FoodWishes.com with potato chip cookies.
00:08 That's right, we're making chocolate chip cookies with potato chips.
00:12 And I have no idea who invented these or what inspired them.
00:16 Well, actually, I take that part back.
00:19 I have a pretty good idea what inspired them.
00:22 But whoever it was, I'd like to thank them, since these are as delicious and irresistible
00:27 as they are fascinating.
00:29 To get started, the first thing we'll do is quickly mix up our dry ingredients, which
00:33 we'll do by mixing some salt and some baking soda into some all-purpose flour.
00:38 And because almost always the dry ingredients are mixed into the wet ingredients in a recipe
00:43 like this, we usually want to mix this up first so it's ready to go.
00:48 And that's it.
00:49 Once that's set, we can move on to the wet.
00:52 And what we'll do is add a touch of white sugar along with some brown sugar to a couple
00:56 sticks of room temperature, hopefully kind of soft butter.
01:00 And then we'll take a hand mixer, or a whisk if you want a little bit of a workout, and
01:04 we will blend this until it's nice and light and fluffy.
01:07 And yes, for like the hundredth cookie recipe in a row, I didn't let my butter get soft
01:11 enough.
01:12 And you know how you can tell if your butter is too hard?
01:15 Because stuff's gonna fly out of the bowl.
01:18 Hold on, there's more to come.
01:19 There we go.
01:21 So please do as I say, and not as I always do, and leave your butter out so it's nice
01:25 and soft.
01:26 But I'm kind of glad that happened, because I get to show you how easy these cleanups
01:30 are if you have something called a bench scraper, which is one of the most useful tools a cook
01:35 can have.
01:36 And if the cooking enthusiast in your life does not have one of those, you absolutely
01:41 must gift them one.
01:43 But anyway, back to the dough.
01:45 And eventually my butter did soften up, and I was able to mix that up until it was light
01:49 and fluffy, at which point we'll stop and add one whole egg.
01:53 And we'll mix that in until it's beautifully emulsified.
01:57 And we're also gonna add a little milk and vanilla to this, but we generally don't want
02:01 to overwhelm our buttery base with too much liquids at once, since it can separate, which
02:07 is never not upsetting.
02:09 So to play it safe, we'll blend the egg in first, and then we can add the milk and vanilla,
02:13 and mix that in.
02:14 And no, the milk doesn't have to come from a cow, but the vanilla extract should be pure
02:19 and real.
02:21 And then once we have those blended in, we can stop, and we can add the star of the show,
02:26 some crushed up potato chips.
02:29 No, it's not crazy.
02:31 This really actually does work.
02:34 And feel free to play around with different varieties, but what I think works best is
02:38 a nice thick crispy kettle chip.
02:40 And these are just the regular sea salt ones.
02:43 And please note, we don't want to crush these up too fine, so I would not go any smaller
02:47 than this.
02:48 And then you don't have to add chocolate chips.
02:51 But I'm going to, although not quite as much as I add to a regular chocolate chip recipe.
02:55 OK, I think three quarters to one cup is plenty, but of course that's going to be up to you.
03:01 I mean you guys are after all the wookies of your potato chip cookies.
03:05 And speaking of large hairy arms, I used a spatula to blend those in.
03:10 And that's it.
03:11 Once that's mixed, we can add in our dry ingredients, and then continue mixing with the spatula
03:16 until this all comes together into a beautiful cookie dough.
03:20 And of course, to make things a little more challenging, I always seem to use a bowl that's
03:23 a little too small.
03:26 And if you've never made cookies before, as you start mixing this, you're going to be
03:30 thinking there's way too much flour, and that this dough is much too dry.
03:35 But trust me, it's not.
03:36 Just keep mixing, and folding, and poking, and smashing, and smearing, and eventually
03:41 it will all come together.
03:43 And that's it.
03:44 As soon as that flour disappears, and everything seems evenly mixed, we'll go ahead and stop
03:49 and clean off our spatula, and maybe smooth down the top a little bit.
03:53 Since what I recommend we do is wrap this up, and chill it in the fridge before we scoop
03:58 our cookies.
03:59 Which, by the way, is an extremely optional step.
04:02 I mean if you want cookies now, you can scoop and bake these right away.
04:06 But generally, best practices say we should chill our dough before we bake.
04:11 Which I did, but for only like a half hour.
04:14 And to be honest, there's not a huge difference between chilling it and using it right away.
04:19 Although, I would say the texture is a little better if you do.
04:22 But anyway, what we'll do is transfer rounded tablespoon sized portions onto a parchment
04:26 lined baking sheet.
04:28 Making sure they're nicely spaced, since these cookies definitely are going to spread out.
04:33 And as you know, I love to use the old 2-1-2-1-2 method.
04:37 Which is going to give us 8 per pan.
04:39 But if you're in a hurry, you can probably squeeze 12 on here.
04:43 And if after scooping, you decide one of these needs one more chocolate chip, then go ahead
04:47 and add another one on.
04:49 That is just you making cookies.
04:51 And that's it, once scooped and panned.
04:53 We can pop these into the center of a 375 degree oven for about 12 minutes.
05:00 Or until the outside edges start to brown and they look like this.
05:03 Oh yeah, those do look like some proper chocolate chips.
05:08 And then once these are out of the oven, I like to let them cool on the pan for about
05:10 5 minutes.
05:12 Or grabbing a spatula and transferring those onto a rack to cool completely.
05:17 Okay I'm a warm guy, but I'm not a warm cookie guy.
05:21 So I always let mine cool all the way down.
05:24 And then I went ahead and decided to bake up one more pan, which gave me 16 total.
05:29 And it was right here when I discovered my cooling rack fits exactly 15.
05:34 So I grabbed one that was already cooled to make space, and decided to use that one for
05:38 the official taste test.
05:40 And that my friends, is a chocolate chip cookie unlike any other chocolate chip cookie.
05:45 Alright, it doesn't taste like potatoes, in case you were concerned about that.
05:50 But I would say it's definitely more flavorful than a regular chocolate chip.
05:54 And whatever those potato chips are adding, pairs perfectly with the dark chocolate.
05:59 But it's really the texture of those chips that makes these so irresistible and highly
06:04 addictive.
06:05 Alright, these sort of have the texture of an oatmeal chocolate chip, but without that
06:09 earthy, distracting oat flavor.
06:11 So to summarize, I absolutely love how these come out.
06:15 Which is why after plating some up, I had to eat a couple more.
06:20 After of course cleansing my palate with a potato chip.
06:23 Which I think you should probably serve alongside.
06:26 Not only to remind people what's in these, but also so we can really appreciate the gorgeous
06:30 color the potato chips give to the cookies.
06:33 But having said that, these are so delicious, and so texturally fascinating, I would serve
06:39 these even if they were ugly.
06:41 But they're not.
06:42 They're the opposite of ugly.
06:43 Oh, and if we have any kids watching, do not under any circumstances eat your cookie and
06:49 place it back down on the plate after each bite.
06:51 Alright, unless you want to stop being invited to parties, that is not something you want
06:55 to do.
06:56 And it's only appropriate if you're home alone and you're going to eat this whole plate yourself.
07:01 And as I mentioned earlier, I don't think we want to put a ton of chocolate chips in
07:05 these.
07:06 And it does look like we were kind of stingy, but I thought the ratio was absolutely perfect.
07:12 But whether you sneak a few more in, or make this recipe exactly as shown, these are some
07:17 of the most delicious and interesting cookies I've had in a long time.
07:21 Which is why I really do hope you give them a try soon.
07:25 So please follow the links below for the ingredient amounts, a printable written recipe, and much
07:30 more info as usual.
07:33 And as always, enjoy!
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