Potato Chips and Chocolate Chips Cookies

Finally... I have sufficient energy and spared time to update this blog. hmm.... just a quick update.

It's June now! Some of you probably are in the middle of vacation during the Summer Break.
Having children at home during the school holiday; what do mothers normally prepare? Stock of food for the little tummies that never full, or re-fill the fridge with plenty of snacks ? For me, it's about time to re-fill the cookie jars, before my kids telling me again (and again),'Mom, I think we need to go to supermarket, no more snacks inside the snack box'.

Cookie is the good choice for kids snack; no need take a special space on the fridge, can stay stable on the room temperature, and easy to be packed if we need to bring while travelling.

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Last Friday, when both of my children had a sleepover in their grandparents house, I decided to bake two different cookies. I think, cookie drop is the smart decision for you who have no much time for baking. Just mix the ingredients, and drop the dough using 2 tablespoons or small ice cream scoop. Me? I used a tablespoon as 'measuring spoon' and a teaspoon for scooping the dough from the measuring spoon to the baking sheets. I got even & perfect size cookies for children.

Potato Chips Cookies
Normally, I didn't have stock of 'chips' at home. But, during my grocery shopping early morning (yes, I like to stop by in a '24 hours mini-market' before 6 am, feel good being the only customer for a couple of minutes), I grab a can of potato chips just for trying this new recipe.
I'm glad to see the result when they came out from oven. Good shape and have a crunchy texture. Surprisingly, no one who tried it was aware that the crunch inside and outside the cookies is potato chips!
* I substituted the pecan with crushed almond sliced.
* Instead of shape the dough to be 'big balls', I dropped a spoonful dough to a bowl of potato chips crunch, and rolled it to be coated evenly by the crunch.
* Baked only 1/2 recipe, using 1 can of potato chips & I got about 33 cookies.

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Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisfy every last corner of your palate.
source : Martha Stewart Living Magazine, July 2012.
Ingredients 
2 sticks unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
4 cups coarsely crushed salted potato chips (from a 7-ounce bag), divided
1 cup pecans (3 3/4 ounces), toasted and coarsely chopped

Directions
1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.

2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.

3. Roll dough into balls using 1/4 c dough per ball, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 minutes. Let cool completely on baking sheet.

COOK'S NOTE
Cookies can be stored in an airtight container up to 5 days.

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Soft & Chewy Chocolate Chips Cookies
It's chewy, buttery, ...not a crunchy type of cookie.
Delicious, so don't be surprised if it is gone very quickly.
From this recipe, I got about 5.5 dozens of cookies.

Everyone needs a killer classic cookie recipe. Get the milk ready: This one will become your go-to.
Source : Martha Stewart's Cookies.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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That's all for now.
Do try those recipes, re-fill your cookie jars and let everybody enjoy it.
I'll see you again next month.

Comments

Hesti HH. said…
Suka nuansa merah merahnya *pecinta merah niy* mupeng juga sama kukis kukisnya. Penampakannya cantik mbak ^^
Anonymous said…
This comment has been removed by a blog administrator.
resepnya bisa dicoba nih. ijin catat ya. :D