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    You are in: Home / Recipes / Potato Chip Chocolate Chip Cookies Recipe
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    Potato Chip Chocolate Chip Cookies

    1/4 Photos of Potato Chip Chocolate Chip Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    ratherbeswimmin''s Note:

    There are many claims as to the origins of this cookie. I only know they are just plain good.

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    Serves: 54



    Units: US | Metric


    1. 1
      Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
    2. 2
      In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
    3. 3
      Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
    4. 4
      Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
    5. 5
      Beat in the egg, then the egg white and vanilla.
    6. 6
      Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
    7. 7
      Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
    8. 8
      Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
    9. 9
      Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
    10. 10
      Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
    11. 11
      Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

    Ratings & Reviews:

    • on December 03, 2014


      Interesting recipe. We made the mistake of making these way too big. We'll know to scoop less batter next time! We also used less chocolate chips that the recipe called for. We thought they were too many.

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    • on May 15, 2010


      These cookies intrigue me. First of all i added about 8 ounces of crushed ruffle chips.. and 4 ounces semi sweet choc chips. When i first tasted the dough, i didnt think i liked the nutmeg. I used a cookie scoop and baked them without switching for 12 minutes (perfect) and as said they turn out very thin and flat. But this turned out to make them crisp on the outside and soft and REALLY good in the middle. And after they were baked i found that i do like the nutmeg, although i would like to try it without out. It gives them almost a bit of a toffee hint in them ? however weird this was this recipe turned out to be VERY goood !

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    • on June 17, 2009


      Interesting cookie. Very crisp, which I don't mind. I was only able to use 1 1/2 cups of chocolate chips and I assumed the directions meant 6 cups of whole potato chips before crushing. I used Ms Vickie's, which are my favorite. :)

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    Nutritional Facts for Potato Chip Chocolate Chip Cookies

    Serving Size: 1 (28 g)

    Servings Per Recipe: 54

    Amount Per Serving
    % Daily Value
    Calories 129.3
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 2.4 g
    Cholesterol 3.4 mg
    Sodium 66.7 mg
    Total Carbohydrate 16.9 g
    Dietary Fiber 0.7 g
    Sugars 11.8 g
    Protein 1.1 g

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