Signature Chocolate Chip Cookies
These delicious cookie have a special ingredient: potato chips! Potato chips were invented in Saratoga Springs in 1853, so of course they belong in cookies from the Saratoga Arms! Enjoy!
Servings: 3 dozen
Equipment
- 1 mixer
- 2 baking sheets
Ingredients
- 3 sticks unsalted butter at room temperature
- 2 cups brown sugar firmly packed
- 1 cup white sugar
- 3 eggs
- 4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tbsp vanilla
- 2 tsp baking soda
- 3 cups chocolate chips 60% cocoa
- 8 oz bag of Saratoga Potato Chips crushed slightly
Instructions
- In a mixer with a paddle attachment, blend the butter and sugars until well incorporated.
- Beat in eggs, one at a time, until smooth. Add the vanilla and scrape the bowl well after all the eggs are added, and mix a few minutes more.
- In another bowl, blend all of the dry ingredients together.
- Add the dry ingredients to the wet ingredients until combined. Don't overmix. Add the chocolate chips and mix until just combined.
- Cursh the potato chips in the bag with your hands, then add to the mixer, mix until combined.
- Using a small scoop, portion the batter and then roll each one in your hands. They should be the size of a ping pong ball. Place onto a parchment paper lined sheet pan 2" apart. Press down slightly on each and bake at 350 degrees for 18-20 minutes, rotating the pan halfway through. If baking more than one pan at a time, switch them to different oven racks halfway through baking.
- Let the cookies rest on the sheet pan undisturbed until cool and them remove from pan. Cool completely before storing.