Wednesday, February 22, 2012

Potato chip shortbread cookies dipped in dark chocolate

I know - this sounds absolutely crazy.  Potato chips in tender shortbread cookies?  I have been dying to try them and I did today as I was waiting for the installation of my new satellite dish (all the better to watch the Food Channel with!).

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

Results:  The cookie is very tender and with the addition of the potato chip there is a nice bit of crunch.  The dark chocolate offsets the saltiness of the chips.  The next time that I make the cookies I will smash the chips a bit more as there were large bits of chips in some of the cookies.   But it is definitely a keeper.

If you try this recipe please let me know what you think.


  1. It's awesome and unique.A very good combination..

  2. YUM!!! I would love to try these!!

    1. Let me know when you are in MTL or in Stowe next and I will bake a batch for you!!

  3. This sounds absolutely sinful and delicious!!!

  4. They sound really good - I bet the sea salt and the dark chocolate really balance each other out well!

  5. Jen - that's exactly right - the combo is just perfect. Whatever you do - do not buy the baked chips - you need the regular sea salt potato chips!