Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon grated nutmeg
- 1/2 lb cool margarine, cut into small pieces
- 1 cup sugar
- 3/4 cup packed dark brown sugar
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 2 teaspoons vanilla
- 4 ounces potato chips, crushed (about 6 cups, my favorite is Ruffles)
- 3 cups semi-sweet chocolate chips or 3 cups bittersweet chocolate chips
Directions
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Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
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In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
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Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
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Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
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Beat in the egg, then the egg white and vanilla.
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Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
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Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
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Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
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Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
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Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
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Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.