Ultimate Chocolate Cookie Book - Bruce Weinstein [78]
3. Turn off the beaters, add the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds. Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
4. Drop by rounded tablespoonfuls onto two large ungreased baking sheets, preferably nonstick, spacing the mounds about 2 inches apart. Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom. Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to the touch. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely. Cool the baking sheets for 5 minutes before baking additional batches.
Recommended storage
4 days at room temperature
3 months in the freezer
Personalize It!
It’s easy to vary this recipe—just use different types of potato chips. Don’t be afraid to try making these cookies with sour cream and onion, salt and vinegar, or barbecue potato chips. We have and gotten rave reviews from friends.
You can also use the taro, sweet potato, beet, or turnip chips that are often seen in gourmet markets. Finally, for a crunchier texture, use thick-cut, wavy potato chips, such as Ruffles.
PUMPKIN CHOCOLATE CHIP COOKIES
So you don’t want the standard pie for Thanksgiving? Watch the faces of your friends and family light up when you bring out a big platter of these moist cookies. Better yet, don’t wait for the holidays!
MAKES ABOUT 4 DOZEN COOKIES
2 cups plus 2 tablespoons all-purpose flour, plus additional for dusting the baking sheets
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
8 tablespoons (1 stick) cool, unsalted butter, cut into small pieces, plus additional for greasing the baking sheets
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg white, at room temperature
1/2 cup solid-packed canned pumpkin (do not use canned pumpkin pie filling)
2 teaspoons vanilla extract
3 cups semisweet or bittersweet chocolate chips
1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 350°F. Lightly butter and flour two large baking sheets; set aside. Whisk the flour, baking soda, cinnamon, nutmeg, and salt until uniform; set aside as well.
2. Soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute. Add both kinds of sugar and beat at medium speed until light and airy, but still somewhat grainy, about 1 more minute. Beat in the egg and egg white until smooth, then beat in the canned pumpkin and vanilla. Don’t worry if the dough looks slightly curdled at this point. Remove the beaters.
3. Stir in the prepared flour mixture with a wooden spoon or a rubber spatula, folding in even arcs until the flour is incorporated, but not until the batter turns sticky. The mixture should be soft and light, like a traditional chocolate chip cookie dough.
4. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing the mounds about 2 inches apart. Bake for 10 minutes, then reverse the baking sheets top to bottom and back to front. Continue baking for about 8 to 12 more minutes—the shorter time will produce soft, delicate cookies; the longer, crisp and crunchy ones. The cookies should be lightly browned and somewhat springy to the touch when done. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely. Cool the baking sheets for at least 5 minutes before buttering and flouring them again and baking additional batches.
Recommended storage
3 days at room temperature
3 months in the freezer
Customize It!
Substitute milk chocolate or white chocolate chips for the semisweet chocolate chips. Or reduce the chips, or any variety of chips, to 2 cups and add 1 cup of one of the following: chopped