I consider these cookies to be among my very very best, ever. The perfect mix between soft, chewy, crunchy, sweet and salty! And they're super simple to make, too. I used thick-cut artisanal potato chips, but hey, use whatever you have as long as they're just plain salty.
Potato Chip Cookies with Hazelnuts
200 g butter, at room temperature
90 g sugar
1 tsp vanilla extract (or use vanilla sugar or vanilla powder)
40 g crushed potato chips
70 g toasted hazelnuts, finely chopped
250-300 g all-purpose flour (start with the smaller quantity, add more as needed)
4 tbsp sugar
4 tbsp crushed potato chips
pinch of salt
Cream the butter and sugar. Add vanilla. Add in chips, nuts and flour. Add the smaller quantity flour first, and see if you need more - mine was a little too sticky, so I added a bit extra.
Roll small balls, and roll in the extra sugar. Flatten slightly with a glass (if it sticks, dip the glass in sugar first).
Sprinkle with a mixture of more potato chips and a little extra salt.
Bake at 175°C for about 10 minutes
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