I’m starting to think the tremendous following my blog used to have has fallen off because my recent posts have been – as some would say – sentimental. It’s hard to suppress how naturally funny I am, so these were some very challenging posts to write. It’s kind of hard to do post dedications without getting a little bit mushy.
These chocolate chip cookie dough cupcakes need no dedication. Shout out to Moira because if it wasn’t for her birthday, I wouldn’t have had a reason to bake. Although, do I ever really need a reason? I absolutely love raw cookie dough. When I was little I would get Dairy Queen cookie dough blizzards and sneak store-bought cookie dough out of the fridge. Honestly, I still do both of these things…but without access to a Dairy Queen or my parents’ refrigerator, I had to come up with another way to satiate my craving.
The cupcakes themselves didn’t quite live up to my expectations. The dough is pretty much completely baked on the inside, as that often happens when you put things in the oven. Should’ve thought that one through in advance. In the future, I would prefer to add in the cookie dough after the cakes have baked. As a result, the real star of the show (aside from the unreal frosting) were the mini chocolate covered potato chip cookies that adorned the cupcakes. If you do want to make the cupcakes, check out the recipe here.
Now, onto these cookies. I posted the cookie recipe that I had fallen in love with on Chicago Foodies some time ago. The milk chocolate chunk hazelnut cookies were actually incredible if you like nutella (and who doesn’t??? Of course you do). So I figured the milk chocolate covered ruffle potato chips from Trader Joe’s wouldn’t make a bad addition either. The result was incredible. The sweet chocolate with the salty chips. The crunch from the chips and the turbinado sugar. Unspeakably good.
If you make them full size, you’ll get better results because of the amazingly chewy inside of the cookie compared to the crunchy edges. The small version is way better for sharing and just adorable.
Chocolate Covered Potato Chip Cookies
Makes about very 14 large cookies or 40 minis
*Note: Account for time to freeze the dough. These do not bake immediately.
2 cups all-purpose flour
3/4 cup unsalted butter
1/2 tsp baking soda
1 tsp salt
3/4 cup turbinado sugar (can substitute brown sugar)
3/4 cup white sugar
2 tsp vanilla extract
1 egg
1 egg yolk
1 bag milk chocolate covered potato chips, Trader Joe’s
- Mix together flour, baking soda and salt in a small bowl.
- In a separate large bowl, melt the butter. Immediately add in your sugars and stir. The turbinado sugar will mostly dissolve, but you’ll still get a little crunch in the cookie.
- Add in your egg and egg yolk, and then the vanilla.
- Stir in your dry ingredients into the wet. Then, chop the chips into small pieces. You want to make them very small, especially if you are making the mini cookies. Fold the chips into the dough.
- Get out a prepared cookie sheet, and roll out evenly sized balls, either small or large. If you’re making the cupcakes, you can make the 12 small cookies and the rest large. The dough will be greasy because of the melted butter. Don’t worry – this is a good sign. For larger cookies, slightly flatten the dough balls, and place all on the cookie sheet close together, as this pan is going in the freezer.
- Leave pan in the freezer for 30-45 minutes. Meanwhile, preheat oven to 400 degrees F for large cookies, 375 for mini.
- Remove pan from freezer and space out dough on at least two cookie sheets. They spread out a lot when baking. Bake for about 14 minutes for large cookies, 12-13 minutes for minis, or until slightly golden brown on the edges. They probably will look puffy and not done, but they will firm up upon standing.
After you remove them from the oven, let them cool thoroughly before moving them off the cookie sheet. If you skip this step you’ll wind up with potato chip chunks falling all over the place. It’s hard not to like these cookies since potato chips are a pretty universally liked food. And so are cookies, I think.
Make these if you want to really impress someone. Or you want someone to like you. Or you’re really sorry for something. Or you’re just hungry. Hey, Trader Joe…can you send me some more of those chocolate covered potato chips, please? With a cookie dough cupcake on the bottom?
Ginger Foodie 