I talked here before about how B.O.B. Bob and I exchange gifts for the first 14 days of February each year in our Pottery Barn Envelopes. Well every once and awhile we buy each other something that is completely stupid; something that neither or us needs and/or wants. “The Perfect Man” falls into this category. I love chocolate, I’m a girl after all, but I completely detest cheap chocolate. Over the years I’ve found a way to use it, while not actually being forced to eat it. I store up all my unwanted chocolate in the freezer until I have enough to make a batch of cookies, then I bake the cookies and give them away. Luckily B.O.B. Bob did not get offended when I told him The Perfect Man was going to be mutilated and tossed into cookie dough. He said he pretty much already knew that there was no way I would ever digest the poor man, he just thought it was a funny gag gift.
“This Man is all you’ll ever need. Well built, thoughtful (as in he already knows you love Chocolate), and always by your side (until you finish him, then you’ll just need to get another). I mean, can you get any better than this? Your dateless friends are gonna Love this Valentine gift. They’ll be so taken aback by his Perfection that they may wake up in a Chocolate coma by the side of the bed.”
To make this cookie even manlier, I decided to play around with adding potato chips. I’ve seen it done everywhere, but never actually tried it for myself. The result? I didn’t really taste the potato chips, but they added a great crunch. Not quite what I was expecting. I thought it would have been the other way around. The only thing I would change in the future would be to actually use better chocolate. You don’t need to have The Perfect Man to make these cookies, in fact I suggest you not even attempt it, he doesn’t taste all that great. Instead, substitute 1 1/2 cups of whatever chocolate you happen to have on hand, that you like the taste of. Next time around I think I’ll be going with a premium dark chocolate chunk and perhaps adding a bit of spice as well.
- 1 Cup Unsalted Butter, Room Temperature
- 2/3 Cup Granulated Sugar
- 2/3 Cup Light Brown Sugar, Packed
- 1 Egg
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Chocolate Extract
- 2 1/2 Cups All-Purpose Flour
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoons Baking Soda
- 1 1/2 Cups Roughly Chopped Chocolate
- 1 1/2 Cups Crushed Potato Chips
- Preheat oven to 350 degrees.
- Sift flour, salt, and baking soda together; set aside.
- Cream butter and sugars on medium speed for two minutes.
- Add egg; mix for 1 minute.
- Add vanilla and chocolate extracts; mix for 1 minute.
- Slowly add flour to the wet mixture on low speed; mix just till incorporated.
- Using a spatula, slowly stir chocolate and potato chips into the cookie dough.
- Place large rounded tablespoons of dough onto a Silpat or parchment paper lined cookie sheet. Gently pat down the tops of the cookies with your hands.
- Bake for 10 minutes.
- Remove cookies from oven and allow to cool on the baking sheet for 5 minutes.
- Remove cookies to a cooling rack to cool completely.
- Store in an airtight container.
- This recipe will yield approximately 3 1/2 dozen cookies.
- Use whatever chocolate you have on hand in your house.
- Use a cookie scoop to form balls of cookie dough, and then gently press the tops of the cookies down with your hands.
- I suggest using a reduced fat kettle chip in your recipe, to cut down on the greasiness and still have a great crunch factor. I like both Cape Cod Reduced Fat Kettle Chips and Lays Kettle Cooked Reduced Fat Chips.
- Double up on the vanilla extract if you are not using chocolate extract.
- Add Toffee Bits to the cookie dough.
ORIGINALLY POSTED 02/18/2014
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