Potato Chip Cookies

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla.

3. 3

   Add the toasted pecans and potato chips and stir well.

4. 4

   Add the flour and stir to combine.

5. 5

   Place the remaining 1/2 cup sugar in a shallow bowl.

6. 6

   Form the mixture into small balls, about 1 tablespoon each, and place on an ungreased baking sheet.

7. 7

   Dip the bottom of a heavy flat-bottomed glass in the remaining 1/2 cup sugar and flatten the cookies on the baking sheet, dipping in sugar before flattening each cookie.

8. 8

   Bake the cookies until light golden brown, 14 to 16 minutes.

9. 9

   Using a spatula, transfer the cookies to a wire rack to cool.

10. 10

    (The cookies will keep in an airtight container at room temperature for up to 3 days.)

11. 11

    When cookies have cooled, dip 1 half of each cookie in the chocolate sauce, if desired.

12. 12

    Let harden on a wire rack.

13. 13

    4 ounces semisweet chocolate, chopped

14. 14

    1/2 cup heavy cream

15. 15

    1 teaspoon pure vanilla extract

16. 16

    Place the chocolate in a medium heat-proof bowl.

17. 17

    Bring the cream to a bare simmer over low heat.

18. 18

    Pour the cream over the chocolate and let sit for 2 to 3 minutes.

19. 19

    Whisk the chocolate mixture until smooth and thick.

20. 20

    Add the vanilla and whisk to blend.

21. 21

    Use warm for dipping edges of cookies, reheating gently over barely simmering water as necessary.

* Per serving · 4 servings · Values may vary.