Thursday, March 13, 2014

chunks and chips cookies

I hope you just got really excited from reading the subject to this post. Here's the deal: the chunks are chocolate and the chips are potato. Now let me break down my salty-sweet concoction into a recipe for you so you can make your own batch. This is for all the people who already saw my cookie-making on Insta and think I'm sending these to you. Love you, but no.

Chunks and Chips Cookies
Yields about 20 cookies
Adapted from Quintessential Chocolate Chip Cookies

1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
4 oz. (1 stick) unsalted butter, softened
1/2 cup white, granulated sugar
1/2 cup light brown sugar, packed
1 egg, room temperature
1 tsp vanilla extract
4 oz bittersweet chocolate (the good stuff), chopped into chunks
1 cup potato chips

1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, sift together flour, baking soda, and salt.
3. In a stand mixer fitted with paddle attachment, cream butter and sugars until light and fluffy.
4. To the butter and sugar mixture, add the egg and vanilla and beat on low. Scrape down the bowl with a spatula and remix to make sure that everything is well-combined.
5. Add the flour mixture and mix on stir speed until it just comes together. Do not overmix.
6. Add chocolate chunks and potato chips. Fold together or mix on stir speed for a few seconds.
7. Onto a parchment-lined baking sheet, portion out 1 1/2-inch, rounded scoops of the dough (I use a small  cookie scoop) and space them 2 inches apart.
8. Bake for 12-15 minutes or until cookies are lightly browned, rotating the sheet halfway through the bake time.
9. Allow to cool on the baking sheet for a couple minutes. Then transfer to a cooling rack or eat while they're still warm! 

And because my blog is about baubles and baked goods and I've been slacking on the bauble-sharing these days..

necklace: Baublebar (and this one)

I decided that my cookies and I should be twinning today! :)

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