I’m proud to say I’ve been getting a little braver with my baking and improvising a lot more. I’ve done it with cooking, but I always hesitated to do the same with baking since even the slightest bit too much or too little of something can throw a dessert’s chemistry off and completely change the texture and sometimes even the flavor. Most of my experimenting has come with flavor rather than texture as of late.
I sourced the recipe for these cookies from Emeril, but I like my sweet-and-salty desserts a bit saltier so I adapted the recipe as such:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar, divided
1 1/4 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chopped and toasted pecans
1/2 cup finely crushed potato chips (I used Kettle Sea Salt potato chips smashed in a baggie with my hands)
2 cups (250 grams) all-purpose flour
Chocolate and potato chip dip finish (optional)
1 cup crushed potato chips (used a food processor to crush finer)
1/2 cup bittersweet chocolate, finely chopped
1 teaspoon canola oil (butter will work too)
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together the butter with 1/2 cup of the sugar until lightly and fluffy with a dough blender. Two knives will work too, as I made these at a friend’s and had forgotten to bring my pastry blender. Mix in the vanilla and salt until smooth. Add the pecans, 1/2 cup crushed potato chips and flour together and mix until just combined.
2. Place the remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small, firm ball. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and slightly flatten the cookie balls. The cookies only spread a wee bit, so they only need to be about an inch apart. Repeat with remaining dough.
3. Bake cookies until lightly golden around the edges, about 15 minutes. Transfer to cool on a wire rack.
4. If dipping in chocolate, melt chocolate with oil in the microwave (do a few 30-second increments) or in a double boiler. Stir until smooth. Dip half of each fully cooled cookie in the chocolate, and sprinkle with pulverized potato chips. Let dry and set on a wire rack.
I probably slightly overdid the salt between using salted chips and adding more salt (I used a full teaspoon originally) than what Emeril’s recipe called for, so I dipped them in bittersweet chocolate and then sprinkled crushed potato chips on top. They were looking a little on the plain side any way, so it worked out nicely!
Melody was my Sho-Yu secret santa this year and got me this fabulous Martha Stewart miniature cake stand. I’m very excited to be using it to show off my latest edibles!