Everything's Better With Potato Chips

Potato chips are a staple at the launchpad.  They appear in lunches, when we have sausage sandwiches at dinner, and are a must with most sandwiches (though LBA and SoBA usually get tortilla chips or pretzels - I'm trying to keep from infecting them with Mrs. BA and my addiction).

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

Ingredients

• 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 

Directions

1. Preheat oven to 350 and line two cookie sheets with parchment paper.
2. Combine potato chips, flour, pecans and salt in a bowl. 
3. Beat butter and both sugars in a mixer until fluffy, about 3 minutes.Add egg and vanilla and beat until combined.
4. Slowly add flour mixture until completely combined.
5. 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. 
6. 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.
7. 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.