Time to get back to our we cook books series! Today we bring you a potato chip cookie recipe from the newest book from Christina Tosi — All About Cookies.
Just like people, every cookie has a unique personality. Some are sweet, and some, my friends, are salty. These cookies toe the line of how salty-sweet a cookie can be. In true sandie formulation, subbing out some of the flour for crushed potato chips gives the cookies edge and grit and will have even the most dessert-skeptical folks out there asking for seconds.
113 g (1 stick) unsalted butter, softened
100 g (½ cup) sugar
110 g (¾ cup) flour
50 g (2 cups) potato chips, crushed
4 g (1 teaspoon) kosher salt
flour, for dusting
sugar, for coating
Sign Up today to get into our cooking world. You will receive for free our best tips, reviews, recipes and much more...
The Cooking World is a team of professionals passionate about the world of food from diverse areas.
Our purpose is to share our passion and knowledge with everyone to teach how they can cook more and have a good time while doing it.
