A dark, cold, wet day in Mid-Michigan can set some people back and dampen some moods. Today is that type of day. The Tigers losing the World Series last night only compounds my troubles. I’m in need of a pick-me-up. So I grabbed my stand mixer, grabbed a bag of Better Made potato chips, and headed to my sister’s.
Question: What is one thing that is always guaranteed to brighten even the most gloomy and foreboding day? Answer: Baking. And not just baking, you need to bake with adorable, energetic children. The look of unadulterated excitement on my niece’s face when she has raw cookie batter between her fingers just puts me in a mood. Add to this scenario a couple logs on the fire and Pandora Christmas radio and you’ve got yourself a little piece of sentimental heaven. Pardon me if my saccharine flights-of-fancy become overbearing.
So what do Better Made potato chips have to do with baking? Well, I was thinking of a recipe I could show off and recently at work my Chef showed me a recipe that included potato chips and I figured I could tailor the recipe to include Michigan’s own Better Mades. Bear with me please. As you know, salty and sweet go together: pretzels and chocolate, strawberries and cheese, fried chicken and waffles. Some combinations may seem strange at first but when you first try chocolate covered bacon your world will never be the same. So below I lay out the recipe and a few pictures for your enjoyment.
¾ cup (1 ½ sticks) unsalted butter
1 cup (packed) light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 taspoon baking soda
2 cups (crushed) potato chips
1 cup chocolate chips
Start with two children. One about 3 and the other a few months shy of two. Clean them up and give them duties. Annabelle is in charge of measuring ingredients and dropping eggshells into the batter. Cash is foreman and will observe quality standards.
Pre-heat oven to 350 degrees.
Next, mix the sugars and butter together with a mixer on medium-high speed until creamy. When I asked my sister why in the world she bought ten pound bags of sugar and flour she curtly informed me that holiday baking is approaching and that I “had better go big or go home.” I quickly apologized for my asinine question and tucked my tail between my legs where it remained for the rest of the afternoon.
Reduce speed of mixer to medium and drop in the eggs and vanilla.
Reduce speed to low and mix in the flour, salt, and baking soda.
Gently stir in potato chips and chocolate chips.
Only stir for a few seconds however because you don’t want the chips to be completely broken up. Quick note on the potato chips. In this recipe we used Better Made’s Old Fashioned Dark Potato Chips. For those of you who scour a bag of chips looking for the crispy dark ones, this bag of chips has only the burnt ones! Creative and marketable, I would say. The burnt chips lent the cookies a bit of smoky flavor and character.
Once this is done, drop the cookies by tablespoonfuls, about two inches apart, onto a greased pan. I personally use a Silpat which is a non-stick baking mat which is made of fiberglass and food grade silicone. It is perfect for baking and chocolate work and at around $25 a piece it can be a real money saver over time.
Bake for 14-16 minutes.
Let cool on baking sheet for two minutes and then transfer to wire cooling racks.
Enjoy with family and milk! And a little Christmas music in October never hurts either.