Sunday, October 10, 2010
Hmm... It's gotta be a good day because today is 10-10-10 :)
These little gems are a buttery, blonde version of the popular "two bite brownies" sold in every North American supermarket (or at Costco in huge plastic tubs - lol). These baby blondies are dense, rich and filled with the mellow sweetness of brown sugar studded with melty chocolate chips. These are downright sinful.
They are also a great way to use up the crumbs at the bottom of your bag of chips. The potato chip crumbs are not distinguishable in the finished product, however, they add a hint of saltiness and "je ne sais quoi" to the texture. The recipe doesn't call for salt because of the salt from the chips. Potato flakes are often added to breads and doughs to improve their texture (says Cook's Illustrated). Just so you don't think I'm crazy, Emeril Lagasse also has a Potato Chip Cookie recipe on the Food Network. So throw your skepticism out the window and give these a try! Just make sure you use a thinner chip rather than the thick, rippled Kettle Chips.
I'm submitting this to Brenda's Canadian Kitchen for Cookbook Sundays.
Makes 24 | adapted from Marcy Goldman
1 cup butter, melted
1 1/3 cups brown sugar
1/4 cup sugar
1 tsp vanilla
1 tsp baking soda mixed with 1 tbsp hot water
2 cups flour
2 1/2 cups mini chocolate chips
1/2 cup crushed plain potato chips
1. Preheat oven to 350 degrees F. Spray a 24 cup mini muffin pan with nonstick spray.
2. With paddle attachment on mixer, cream utter and sugars together until fluffy. Add egg, vanilla and the baking soda mixture. Once combined, add the flour and salt and stir in the chocolate chips and potato chips.
3. Pack the batter into the mini muffin cups but do not over-fill. Bake 15-17 minutes or until golden brown on top and set. Cool completely on wire racks then freeze for 45-60 minutes in the pan (to make for easier removal). Remove frozen tartlets from the pan and store in an airtight container so they stay soft and chewy.