Best 6 Chocolate And Potato Chip Cookies Gluten Free Recipes

POTATO CHIP CHOCOLATE CHIP COOKIES (GLUTEN FREE RECIPE)

Steps:

• Preheat oven to 350°F.
• Melt butter in a microwave safe mixing bowl. Add granulated sugar, brown sugar, and salt to melted butter and whisk together.
• Add 1 egg, 1 egg yolk, and vanilla to your butter/sugar paste. Beat together using a stand mixer or hand mixer on medium speed for about 3-5 minutes.
• Sift flour and baking soda together, then add to mixing bowl with you batter. Fold dry ingredients into wet ingredients until well incorporated.
• Add 1/2 cup crushed potato chips and 1 cup chocolate chips (rough chopped so they are in big chunks) to your mixing bowl and fold until evenly distributed.
• Chill dough for about 20 minutes.
• While dough is chilling, preheat oven to 350°F. In a medium mixing bowl, crush 1 1/2 cups potato chips.
• Form into balls about 1 teaspoon batter per. Drop each ball into mixing bowl of chips and gently roll around until coated in potato chips.
• Place each cookie ball on a prepared baking sheet (we love reusable non-stick silicon baking mats), leaving about 1 1/1 inch of space between each ball. Leave cookie dough in balls; do not press or flatten.
• Bake for 8-10 minutes at 350°F (time depends on whether you enjoy cookies that are soft-baked or on the crispy side).

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
• Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

CHOCOLATE AND POTATO CHIP COOKIES - GLUTEN FREE RECIPE - (4.1/5)

Steps:

• Process potato chips and weigh until you have 5 ounces (about half the bag). Preheat oven to 350° F. In a large bowl, whisk together baking powder, flour, xanthan gum, salt, baking powder and baking soda. Stir in the brown sugar and coconut and mix until combined. In separate bowl, whisk together the oil (or butter), vanilla extract, agave, egg and 5 tablespoons coffee. Add the wet to the dry, stirring until smooth. If the dough is too stiff, add more coffee as needed to soften. It is a pretty thick cookie dough. Stir in potato chips and chocolate chips and stir to combine. Drop by the tablespoon onto a sheet pan lined with parchment and bake on the bottom rack for 15-17 minutes. Remove and cool for 5 minutes and move cookies to a cooling rack. Repeat until all dough is used.

GLUTEN FREE POTATO CHIP COOKIES RECIPE | A SWEET AND SALTY TREAT

Steps:

• Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
• In a large bowl, place the flour, xanthan gum, baking soda, salt, and granulated sugar, and whisk to combine well.
• Add the brown sugar and mix again, breaking up any lumps.
• Add the butter, eggs, and vanilla, and mix to combine. Press the back of the mixing spoon into the wetter ingredients to moisten the dry ingredients.
• Add 6 ounces of the crushed potato chips, and mix until they're evenly distributed throughout the cookie dough. It should be thick and smooth.
• Add the chips you prefer, and mix again until evenly distributed throughout the dough.
• Scoop the dough by portions about 2 tablespoonsful onto the prepared baking sheet, spacing the pieces about 1 1/2-inches apart from one another.
• Roll each piece of dough into a round between clean palms, and press into a disk about 1/2-inch thick.
• Place 1 ounce of the remaining crushed potato chips into a shallow bowl or container, and press each disk of dough into the chips on both sides, pressing evenly to help the potato chips adhere. Replace them on the baking sheet.
• Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 12 minutes or until they're golden brown on the edges and just set all the way to the center. They should not glisten, even in the center.
• Remove the baking sheet from the oven and allow to cool on the baking sheet for at least 5 minutes or until firm before transferring to a wire rack to cool completely.
• Once baked and cooled, the cookies can be frozen for longer storage, but they're best at room temperature, the day of baking or withing a few days. Don't make and store the raw dough, though, as the potato chips will get soft and soggy.

POTATO CHIP-CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners' sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.
• On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about 1/2-inch thick). Remove parchment or plastic.
• In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1 1/4-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1 1/2 inches apart.
• Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.