Then I saw this post - it's possible that I may have had to take a knee and wept with joy [from BuzzFeed]. I struggled with which recipe to post they all looked so good. I will point out that I am always on the lookout for good onion rings (they need to be thin sliced and lightly battered) and the one listed in the post might be a winner. I went with this one because it might make a good entry into a future bakeoff.
Chocolate-dipped Potato Chip Cookies
Yield: About 24 cookies
- 3/4 cup flour
- 1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them
- 1/4 cup pecans, toasted and chopped very fine
- 1/4 teaspoon salt (yes, really! Don't leave it out.)
- 8 tablespoons butter, cut into
- 8 pieces and slightly softened
- 1/4 cup granulated sugar
- 1/4 cup confectioner's sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 10 ounces chopped bittersweet chocolate
- Preheat oven to 350 and line two cookie sheets with parchment paper.
- Combine potato chips, flour, pecans and salt in a bowl.
- Beat butter and both sugars in a mixer until fluffy, about 3 minutes.Add egg and vanilla and beat until combined.
- Slowly add flour mixture until completely combined.
- Roll dough into 1-inch balls and place on cookie sheet about 3 inches apart. Flatten dough balls with your fingers until they are 1/4 inch thick.
- Bake for 5 minutes, rotate cookie sheet and bake for another 5 minutes, watching the cookies during the second 5 minutes to make sure they don't get too brown. Cool for 5 minutes on the cookie sheet, then cool completely on a rack.
- Melt the chocolate slowly in a double boiler, stirring until smooth. Dip each cookie almost halfway in chocolate, place on a cookie sheet covered with waxed paper and refrigerate until chocolate has hardened.