Potato Chip Chocolate Chip Cookies

READY IN: 1hr
SERVES: 54
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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