These cookies have a surprise ingredient.
I love a surprise ingredient. Mainly because the surprise is never on me. Oh, the power!
Look, you can kind of see the secret ingredient in this shot, rendering it slightly less secret. Can you guess what it is?
That’s right – it’s potato chips. Good old crunchy, salty, dip them in sour cream potato chips.
Now, the only trouble is that I would *never* say ‘potato chips’ in real life. They’re crisps, as far as I’m concerned. But if I say ‘crisp cookies’ you’ll think I’m just talking about the texture. ‘Crisp biscuits’ is even more confusing.
To add to the turmoil, I threw in some dark chocolate chunks. Not chips – your actual, honest to goodness chunks. Much more satisfying.
I found the original, chocolate-less recipe through Sam the Cooking Guy – he got them from a viewer of his show, Lori, who in turn got them from her Grandma Thora.
Thanks, Sam, Lori and Grandma Thora!
I reduced the recipe, changed a couple of things and made the size smaller. Here is the end result – the recipe makes 32 cookies:
- 225g salted butter, at room temperature
- 250g plain flour
- 170g granulated sugar
- 1 teaspoon homemade bourbon vanilla essence
- 50g salted Kettle Chips (other crisps are available), crushed up
- 100g dark chocolate, cut into chunks (or chocolate chips if you want the path of least resistance)
Heat the oven to 190C. Line three baking sheets with lightly oiled greaseproof paper.
Using an electric hand mixer, beat the butter and sugar until light and creamy.
Add the vanilla extract and mix well, then add the flour and mix until combined. At first it will look hopelessly dry, but give it a minute. It’ll be OK.
Stir in the crisps and chocolate until evenly dispersed. There will be some folding and perhaps a little pushing and shoving. This is OK.
Form the mix into small balls, and space evenly across the three baking sheets. If, like me, you only have two baking sheets, you can prepare a sheet of greaseproof paper and put the final 12 cookie balls on that, then slide them onto a baking sheet when one becomes available.
Bake for ten minutes, rotating and swapping shelves half way through. They will be golden around the edges but pale and very squishy in the middle. Resist the temptation to leave them in the oven.
Cool for ten minutes, or until firm enough to lift one up without it looking like a Dali painting. Consume.
If you want your cookies to be more crisp, you can flatten the balls of dough before you put them in the oven – you’ll end up with a less rustic, darker coloured cookie. You can also bake them for longer, of course, but I find this terribly difficult to judge. It took me a long number of years to bake decent biscuits for this exact reason – I would wait, and wait, and wait, and wonder why they weren’t crisping up in the oven. Once they were cooled, of course, it was like trying to bite into some kind of diamond-adamantium hybrid. Not good.
These are light, not too sweet, not exactly savoury morsels. They’re unusual, to say the least, and they take very little time to put together.
Plus if you share them, you get to play the ‘secret ingredient’ game. Mwa ha ha ha…