Why This Recipe Works: To make this odd but intriguing-sounding cookie recipe work, we wanted to harness the salty flavor and crunch of potato chips while skipping any excess grease. To incorporate potato chip crumbs with ample crunch into our dough, we crushed them in a zipper-lock bag with a rolling pin. Reduced-fat chips meant less browning and no oily taste. Using both granulated and confectioners’ sugars produced cookies that were both chewy and crumbly, and adding a single egg yolk made for the most tender texture. Toasted and chopped pecans were all that were needed to solidify this lip-smacking salty-sweet matchup. How could we possibly improve on this one-of-a-kind cookie? With a dip in melted chocolate and a sprinkling of coarse salt.
Cape Cod 40% Reduced Fat Potato Chips are the test kitchen favorite among reduced-fat chips. In this recipe, they make for extremely crunchy cookies. To prevent sticking, dip the drinking glass in flour before flattening each cookie. Toast the pecans in a small, dry skillet over medium heat, shaking the skillet often, until they begin to darken, 3 to 5 minutes.
3/4 cup (3 3/4 ounces) all-purpose flour
1 1/2 ounces reduced-fat potato chips, crushed fine (1/2 cup)
1/4 cup pecans, toasted and chopped fine
1/4 teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces and softened
1/4 cup (1 3/4 ounces) granulated sugar
1/4 cup (1 ounce) confectioners’ sugar
1 large egg yolk
1/2 teaspoon vanilla extract
10 ounces bittersweet chocolate, chopped fine
1 tablespoon coarse sea salt, such as Maldon
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Combine flour, potato chips, pecans, and salt in bowl.
2. Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar together on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined. Reduce speed to low and slowly add flour mixture in 3 additions. Roll dough into 1‑inch balls and space 3 inches apart on baking sheets. Flatten dough balls to 1/4‑inch thickness with bottom of floured drinking glass.
3. Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheets, about 15 minutes.
4. Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Carefully dip half of each cooled cookie in chocolate, scraping off excess with finger, and place on parchment paper–lined baking sheet. Sprinkle coarse salt over warm chocolate and refrigerate until chocolate sets, about 15 minutes. Serve.
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