|Ingredients for cookies|
The recipe is quite simple and easy to make.
Potato chip shortbread cookies dipped in dark chocolate
Makes 40-50 cookies
1 lb. of butter
1 cup of confectioner's sugar
2 tsp vanilla
4 cups all-purpose flour
4 oz bag of sea salt potato chips crushed into bits.
2 cups dark chocolate
Place butter in bowl of mixer and beat until fluffy scrapping down the sides once or twice for a total of 4 minutes. Add confectioner's sugar and beat on medium speed until pale in color and fluffy. Add vanilla and incorporate. Add flour all at once and beat until just incorporated. Scrape down sides. Add potato chips and beat until well mixed.
Line a half sheet pan with parchment paper (or two quarter sheet pans) and put dough onto sheet pan. Roll dough on sheet pan into uniform thickness. Place sheet pan in refrigerator for at least one hour.
Preheat oven to 325 degrees.
Bake shortbread for 13-15 minutes or until slightly brown around the edges.
Remove pan from the oven and place on cooking rack. Immediately cut into long pieces. I used a large pastry bench scraper to cut the cookies. It works better than a knife because it doesn't tear the shortbread. Let cookies completely cool before dipping into melted chocolate.
|Baked cookies cut into pieces with bench scraper|
Melt the chocolate in the microwave starting with 2 minutes and then checking at 15 second intervals. When the chocolate is melted dip one end of the cookie in the chocolate and place on a wire cookie rack with parchment paper underneath. Place the rack in the refrigerator for at least 30 minutes to allow the chocolate to set.
|Finished cookies dipped in chocolate|
If you try this recipe please let me know what you think.