Road Trip Chocolate Chip Cookies
Hi! I’m Kristyn from pretty kitten’s kitchen. I’m delighted to be guest posting here on Recipes from a Pantry today. One of my driving food philosophies is that things should never get terribly complicated in the kitchen. I like to keep things un-fussy.
One of the best ways to do this is to have a basic recipe you can tweak to make any possible combination your heart might desire. Such is the case with these cookies. They make a fantastic base for a regular old chocolate chip cookie, or you can change things up in a myriad ways.
Rolos and potato chips are among my favorite road trip munchies, and I just thought they would make the most incredible cookie combo. And they do, though I say it myself. How can you go wrong, really? Vanilla-scented dough, creamy, chewy, gooey Rolo candies, and a sprinkling of mini chocolate chips, just for kicks and giggles.
I’ll take a dozen, please!
Road Trip Chocolate Chip Cookies
adapted from Cook’s Illustrated
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Road Trip Chocolate Chip Cookies! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Road Trip Chocolate Chip Cookies
Ingredients
- 530 g (2cup + 2 tbsp.) flour
- 1/2 tsp. baking soda
- 1 1/2 sticks (12 tbsp) salted butter melted (or browned!) and slightly cooled
- 220 g (1 cup) brown sugar
- 100 g (1/2 cup) sugar
- 1 egg + 1 egg yolk at room temp
- 2 tsp vanilla
- 90 g (1/2 cup) halved Rolo candies
- 30 g (1/2 cup) coarsely chopped, plain potato chips
- 60 g (1/3 cup) mini chocolate chips
Instructions
- Preheat oven to 325 degrees F.
- Mix the flour and baking soda in a bowl and set aside. In a separate bowl, mix the butter and sugars until combined. Add egg, egg yolk, and vanilla and stir until well mixed. Gradually add flour mixture, and mix until a stiff dough forms. Gently fold in Rolos, potato chips, and chocolate chips into the dough until evenly distributed.
- Shape dough into walnut-sized balls (I use a cookie scoop), and place on parchment-lined cookie sheet (the parchment is important for these, since the caramel can ooze out and stick to the pan terribly).
- Bake for 8-12 minutes, or until the edges are slightly brown. Be careful not to overbake.
- Let cool for a few minutes on the pan before transferring to a wire rack to cool completely.
Nutrition