These may look like common chocolate chip cookies – but they’re not…
Its an old recipe from the ’70’s revived. This is a crunchier cookie.
1 cup butter, softened
1 cup light brown sugar- packed
1 cup white sugar
2 eggs
1/3 cup chopped nuts (optional)
1 -6oz. pkg. semisweet chocolate pieces
2 cups crushed potato chips
2 cups flour mixed with 1 teas. baking soda
Beat butter, sugars and eggs until well blended in large bowl.
Stir in the rest of the ingredients and mix until well blended.
Shape into 3/4 inch balls. (if dough is too stickly, refrigerate for about 1/2 hour)
Place 2 inches apart on greased cookie sheet.
Bake in preheated 350 degree oven for 10 – 12 minutes, until lightly browned.
Cool for about a minute, then remove to wire racks to continue cooling. Cool completely.
Makes about 84.
Store in airtight container in cool dry place for up to 2 weeks.