Recipe by ratherbeswimmin'
There are many claims as to the origins of this cookie. I only know they are just plain good.
Top Review by Baker #831774
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 !
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon grated nutmeg
- 1⁄2 lb cool margarine, cut into small pieces
- 1 cup sugar
- 3⁄4 cup packed dark brown sugar
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 2 teaspoons vanilla
- 4 ounces potato chips, crushed (about 6 cups, my favorite is Ruffles)
- 3 cups semi-sweet chocolate chips or 3 cups bittersweet chocolate chips
Directions See How It's Made
- Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
- In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
- Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
- Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
- Beat in the egg, then the egg white and vanilla.
- 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.
- Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
- Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
- Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
- Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
- Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.