#3723 - Chocolate Chip Potato Chip Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
1 egg
1/2 to 1 TBSP vanilla
1 1/4 cups flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup Nestle's semi-sweet chocolate chips
1 cup ridged potato chips (coarsely crushed; measure AFTER crushing; do NOT use unsalted chips)

In a mixer add butter, white sugar and brown sugar--beat. Add egg, vanilla, baking soda, baking powder and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips and coarsely crushed chips--stir with a wooden spoon to mix. Because baking time must be the same for each cookie, you'll need to use a cookie scoop. Drop even scoops of dough on to greased cookie sheets, then when almost out of batter scoop just ONE scoop of batter on to one of the cookie sheets (for a test cookie). Place the cookie sheets in the refrigerator for 1 hour. Remove just the test cookie sheet from the refrigerator and bake the test cookie at 350 degrees for 9 minutes. Cool for 5 minutes, then remove from cookie sheet and place cookie on a paper towel. If cookie comes out nice and chewy after cooling, you have the correct baking time and can continue with remaining cookies. If test cookie is too hard, decrease baking time 1-2 minutes. If cookie tastes "doughy", increase baking time 1-2 minutes.