10 tablespoons butter
3/4 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1/8 teaspoon (big pinch) table salt
2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 cup chopped pecans
8 oz. salted potato chips (not potato crisps, too salty)
I suggest you start by making a couple of sandwiches. Scoop out a big handful of chips for each plate, and save the rest for the cookies. If you start with a 10-11 oz bag, you will have just the right amount. After lunch, put the chips in a zipper lock bag with most of the air pressed out and find someone to crush them with a rolling pin or something else heavy.
Cream the butter and sugars in a stand mixer for a couple of minutes on medium, then add the egg, salt and vanilla. Mix for another couple of minutes and then add the flour, baking powder and baking soda. When these are incorporated, add the nuts and half the crushed chips. Mix on low, scraping down the sides as necessary, until the chips and nuts are evenly distributed.
In a perfect world, you'd store the dough in the fridge for 24 hours before rolling balls of it in potato chip crumbs. Cookie dough takes on a more malty, savory flavor if it rests overnight. Here on planet earth, you may want to eat these cookies today. In that case, stick the dough in your freezer for half an hour to firm it up so it doesn't spread into cookie puddles in the oven.
|You can also freeze the rolled cookies on a sheet, baking them as you need.|
Or just leave them in a bag on the kitchen counter. Either way, they'll disappear by tomorrow.