Guys, I feel guilty.
This afternoon, after cutting out of work at noon (summer Fridays #FTW!!!), I indulged in the guiltiest of guilty pleasures: baking chocolate chip cookies while watching Kardashians reruns. (It’s the one where they’re in Thailand and Kim is clutching her Vogue cover in every scene. And Brody knocks some guy’s sunglasses off of his head ’cause, you know, he’s such a badass. And Kim “shops” for an orphan. Quality television.)
As if I wasn’t feeling guilty enough, I went and mixed about a bag of crushed potato chips into my cookie dough before rolling it into little balls and popping them in the oven. So dirty. I didn’t taste that much of a difference, to be honest. Maybe I needed a sturdier chip? But the idea was delicious, and so were the cookies.
Potato Chip Stuffed Chocolate Chip Cookies
makes about 36 cookies
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 cups (12 oz bag) of semi-sweet chocolate chips
1 1/2 cups crushed potato chips
Preheat oven to 375 degrees. Combine flour, salt and baking soda on a paper towel or in a small bowl and set aside. In a large bowl (I use my KitchenAid), mix together shortening, sugar and vanilla until creamy. Add eggs one at a time and mix well. Slowly add the flour mixture a little at a time, beating well after each addition.
Using a spatula, mix the chocolate chips and potato chips into the cookie dough. Drop dollops of dough onto an ungreased baking sheet and bake for 9-11 minutes. Remove from oven and transfer cookies to paper towels or wire rack to cool completely. Repeat with remaining dough.