Chocolate Dipped Potato Chip Cookies

It’s St Patrick’s Day weekend in South Boston, and while it was a very fun weekend, I’m happy it’s Sunday night and the drunkies have made a mass exodus from the city. There are no rules in Southie this weekend. People are double parked up and down streets and there are just people everywhere. I am officially old because I didn’t engage in any crazy festivities this weekend despite owning a home close to the parade route. I ran the Southie 5k this morning which is uphill both ways, literally. Four giant steep hills from the West Side to Castle Island and back again. And all you do is run past the long lines of people with green moustaches lined up outside of the bars. I had one of my best times for the 5k today and then put some Bailey’s in my iced coffee and made a few appearances around town. I’d be lying if I said I didn’t take a nap at 4pm, but YOLO right? Some of my best dance moves may have possibly made an appearance last night so I might be recovering from that a little too.

Anyways, in anticipation of today’s craziness I decided to do some cookie baking on Saturday. My creative director sent me a recipe for these potato chip cookies the other day which sounded delicious. I couldn’t think of anything very st-patricksy to make so I decided to try these. My mom had also sent me a container of shamrock sprinkles from King Arthur Flour so I figured I would use those this weekend too.

Ingredients:

• 2 sticks unsalted butter, softened
• 3/4 cup packed light-brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon coarse salt
• 4 cups coarsely crushed salted potato chips (about 10 ounces)
• Coarse sea salt
• 1 bag chocolate chips (for melting)
• Shamrock sprinkles

Step 1: Preheat the oven to 375 degrees. Cream together butter and sugars. Add in the vanilla and eggs and mix until well incorporated. Sift together flour, baking soda and salt and incorporate into the wet mixture until well combined.

Step 2: Crush up the potato chips. I used an entire regular size bag of Ruffles potato chips and I used my pastry blender to chop them up. Add the chips into the batter.

Step 3: Using a cookie scoop, place even-size balls of dough on sil-pat or parchment-lined baking sheets. Top with a dash of coarse sea salt and bake at 375 degrees for 14-16 minutes or until lightly golden brown. Let them cool completely on a cooling rack. To be honest, while these cooled I went out and got a manicure so I would have nice nails for the dipping picture.

Step 4: Over low heat, melt the bag of chocolate chips in a saucepan. Continuously stir so that you don’t burn the chocolate. Once it clumps, there is no saving it. Without burning your fingers, dip half of the cookie in the chocolate and place back on the cooling rack. Top with the sprinkles while the chocolate is still warm.

These are really the perfect salty sweet combination. I hid them from the drunkies today so that they can be appreciated by my dedicated coworkers tomorrow.

Speaking of work, my hand model video made it’s debut today. Check it out: http://www.youtube.com/watch?v=MVGMmCZjJmE&list=UUFwzWrk8u5ycjhmgpSeQ_Yg

It’s just a matter of time until the phone calls start coming in to be cast for more “mom hands” roles. You can still hear some faint party music from a distance. There is over a 3-hour wait to get cabs home right now. Luckily, I have a 20 second walk to get to my bed, and that’s where I’ll be in 5 minutes.