I’ve been day dreaming of these cookies for weeks now! When I first ran across the recipe I knew I had to find a reason to bake a batch. And football season is the perfect excuse to bake something sweet to share with others.
The cookies are sweet and salty and the perfect combo of crisp on the outside, chewy on the inside (thanks to molasses). The potato chips don’t really give the cookie any flavor other than saltiness but they do add a little texture. I simply crushed the cookies between my hands before adding to the batter. And there’s not one but two kinds of chocolate – dark and mini chips. I also really appreciated that I didn’t need to allow the butter to come to room temperature – simply cream cold butter with sugar for these cookies.
Make sure not to overcook the cookies – they crisp up as soon as you remove them from the oven.
Now if only I had one right now….