Categories: Cookies

Ingredients

• 11/2 cups softened butter
• 11/4 cups white (granulated) sugar
• 2 large eggs
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened cocoa powder
• 2 and 1/4 cups all-purpose flour
• 1 and 1/2 cups finely crushed plain regular potato chips
• 1 cup semi-sweet chocolate chips
• ⅓ cup white (granulated) sugar for dipping

Directions

1. Preheat oven to 350°F, rack in the middle position.

2. In a large mixing bowl, beat the butter, sugar, eggs, salt, and vanilla extract until the mixture is light and fluffy. (You can do this by hand, but it’s a lot easier with an electric mixer.)

3. Add the quarter-cup of unsweetened cocoa powder. Mix it in thoroughly.

4. Add the flour in half-cup increments, mixing well after each addition.

5. Add the crushed potato chips and mix well.

6. Take the bowl out of the mixer and add the semi-sweet chips by hand. Stir them in so that they are evenly distributed.

7. Form one-inch dough balls with your hands and place them on an UNGREASED cookie sheet, 12 to a standard-sized sheet. (As an alternative, you can line your cookie sheets with parchment paper.)

8. Place the sugar in a small bowl. Spray the flat bottom of a drinking glass with Pam or another nonstick cooking spray, dip it in the sugar, and use it to flatten each dough ball. (Dip the glass in the sugar for each cookie ball.)

9. Bake your cookies at 350°F for 10 to 12 minutes or until the cookies are starting to turn golden at the edges. (Mine took the full 12 minutes.)

10. Let the Cocoa-Crunch Cookies cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.

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