-
1
Preheat the oven to 350 degrees F.
-
2
In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla.
-
3
Add the toasted pecans and potato chips and stir well.
-
4
Add the flour and stir to combine.
-
5
Place the remaining 1/2 cup sugar in a shallow bowl.
-
6
Form the mixture into small balls, about 1 tablespoon each, and place on an ungreased baking sheet.
-
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
Bake the cookies until light golden brown, 14 to 16 minutes.
-
9
Using a spatula, transfer the cookies to a wire rack to cool.
-
10
(The cookies will keep in an airtight container at room temperature for up to 3 days.)
-
11
When cookies have cooled, dip 1 half of each cookie in the chocolate sauce, if desired.
-
12
Let harden on a wire rack.
-
13
4 ounces semisweet chocolate, chopped
-
14
1/2 cup heavy cream
-
15
1 teaspoon pure vanilla extract
-
16
Place the chocolate in a medium heat-proof bowl.
-
17
Bring the cream to a bare simmer over low heat.
-
18
Pour the cream over the chocolate and let sit for 2 to 3 minutes.
-
19
Whisk the chocolate mixture until smooth and thick.
-
20
Add the vanilla and whisk to blend.
-
21
Use warm for dipping edges of cookies, reheating gently over barely simmering water as necessary.
