UGLY CHIP COOKIES
Who doesn’t like chocolate chip cookies? And who doesn’t like potato chips?
No one we’d be caught with, that’s for sure. These kettle chip cookies combine the best of both worlds—classic gooey chocolate sweetness with a surprising salty crunch that—thanks to Uglies Sea Salt Kettle Chips—takes a classic recipe where few dare to go. Might want to plan for a second batch. Just sayin’.
Oh yea…and since our Sea Salt Kettle Chips are Vegan, you can substitute your favorite vegan ingredients to make these cookies 100% vegan-friendly!
WHAT YOU’LL NEED:
- 1 6oz. bag of Uglies Sea Salt Kettle Chips (crushed to approx. 2 cups)
- 2 cups flour
- 1 tsp. baking soda
- 1 cup (approx. 2 sticks) unsalted butter, softened
Vegan substitute: Vegan butter - 3/4 cup sugar
- 1/2 cup brown sugar
- 2 tsp. vanilla extract
- 2 eggs/yolks
Vegan substitute: Vegan egg substitute - 1 cup semisweet chocolate chips
Vegan substitute: Vegan chocolate chips
LET’S DO THIS!
- Preheat oven to 350ºF. Cover baking sheet with parchment paper.
- In a bowl, whisk together the flour and baking soda. Set aside.
- In a stand mixer, or using a hand mixer set to medium, first cream the softened butter. Then blend in sugar and brown sugar until fully blended and fluffy. Continue by adding the vanilla and eggs one at a time, mixing until fully incorporated.
- Add the flour and baking soda mixture and mix until fully incorporated into batter.
- Crush Uglies Sea Salt Kettle Chips and fold 3/4 of crushed chips into mixture along with chocolate chips until fully mixed.
- Scoop out 1 1/2 tablespoon using cookie scoop. Roll cookie balls in remaining crushed kettle chips to coat lightly.
Place rolled cookie onto the prepared baking sheet.
- Bake for 12-15 minutes or until lightly browed. Allow to cool for 5 min on sheet before transferring to wire cooling rack.
- Try not to eat them all in one shot!
