January is National Baking Month and that means it's time to get the whole family into the kitchen!
With that said, we want to share a recipe that's a sweet treat, but doesn't involve baking at all! Food enthusiast, Donn Paul showed us how to whip up White Chocolate Clusters that involve Mikesell's potato chips, almonds and of course, white chocolate! You just melt the white chocolate and then stir in the other two ingredients, allow to cool.
Chocolate Chunk Kettle Chip Cookies
Ingredients:
● 2 cups coarsely broken Mikesell’s Wavy Potato Chips
● 1 cup butter
● 3/4 cup granulated sugar
● 3/4 cup light brown sugar, packed
● 1 teaspoon vanilla
● 2 large eggs
● 1 teaspoon baking soda
● 1/4 teaspoon fine grain sea salt
● 2 1/2 cups all purpose flour
● 2 cups chocolate chunks
● 6 ounces walnut halves (optional)
Directions:
1. Preheat oven to 375°F
2. Line your baking sheet with parchment paper and set aside.
3. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes. Add in vanilla, eggs, baking soda and salt mixing until incorporated, scraping the sides of the bowl as necessary.
4. Turn the mixer to low and add in the flour, mixing until just combined.
5. Stir in the chocolate chunks, walnut and potato chips. (You can reserve 1/3 of each of these to press into the tops of the cookie dough before baking for a pretty presentation, if desired)
6. Using a medium cookie scoop (2 tablespoon) drop the dough onto the prepared baking sheet, spacing them well apart. The original recipe recommends not baking more than 6 cookies at a time, but I baked 9 at a time easily, depending on the size of your baking sheet.
7. Bake the cookies for 9-11 minutes until the edges are golden, but the tops are still pale.
8. Allow the cookies to cool on the baking sheet for 5-7 minutes before transferring to a wire rack to cool completely.
