These potato chip chocolate cookies are my ode to a classic 90s birthday party in India. An eggless double chocolate cookie is rolled generously in potato wafers or crisps and baked to crisp and chewy perfection!
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Birthdays in the 90s were something else! It was a lot less complicated, devoid of any kind of technology (except maybe the TV / radio) and was a lot more fun. Back in the day when I was growing up, we would have a very simple party, where we’d invite our friends home and serve the birthday cake with potato crisps and something savoury, usually a samosa. Every time I got that on a plate, I’d try to scrape the chocolate ganache off the cake with my potato crisps and eat it. Don’t ask my why, but it always tasted so good. I wanted to recreate this and so I made these potato chip chocolate cookies.
It’s literally the simplest cookie you will make because I’ve shown you a variation of this very recently when I made the caramel chocolate cookies with stuffed butter toffees inside. The recipe for the cookie dough itself is the exact same one. Instead of stuffing it with something, I’ve simply rolled it in some crushed potato crisps.
The saltiness from the potato crisps pairs so well with the deep richness of the chocolate cookie. I’ve used a rich dark 75% chocolate for this recipe and dutch processed cocoa powder. However, you can adjust the chocolate depending on how you prefer it. You could also use milk chocolate if you wish to. There are so many ways to customise it based on how you like it. I’ve used condensed milk in these potato chip chocolate cookies and reduced the amount of sugar considerably. This makes the cookie much less sweet and much more intense. Cloyingly sweet desserts are just not something I enjoy especially since they give you a sick feeling.
This cookie has an incredible balance of sweet and salty, it will take you back to the good ol’ days of the 90s where birthday parties were all about spending time laughing and playing with your close friends and loved ones.
I hope you make these cookies and transport back on time.
- 75 grams sifted all purpose flour
- 25 grams cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 100 grams salted butter, room temperature
- 50 grams caster sugar
- 100 grams condensed milk, room temperature
- 115 grams dark chocolate chunks
- 65 grams potato wafers / crisps crushed
- In a bowl, add the oat flour, cocoa powder, cornstarch and baking soda. If using unsalted butter, add 1/4th teaspoon salt to this mix also.
- Whisk until everything is well combined. Keep aside.
- Using electric beaters, start beating butter until smooth.
- Add caster sugar and mix again until well combined.
- Add condensed milk and mix again until everything is uniform, about 1 minute on medium speed.
- Add the dry ingredients and mix well.
- Halfway through add the chocolate chunks.
- Mix well and use an ice cream scoop to scoop out cookie dough into balls on a baking tray lined with parchment paper.
- Refrigerate until firm enough to handle.
- In the meantime, preheat oven to 140 C / 275 F
- Roll in crushed potato wafers.
- Bake in oven for 17 minutes.
- Let them cool for about 10 minutes. Transfer to a wire rack carefully to finish cooling.
- Store in an airtight container for up to 4 days.