Ingredients
- Place the chocolate in a medium heat-proof bowl.
- Bring the cream to a bare simmer over low heat. Pour the cream over the chocolate and let sit for 2 to 3 minutes. Whisk the chocolate mixture until smooth and thick. Add the vanilla and whisk to blend.
- Use warm for dipping edges of cookies, reheating gently over barely simmering water as necessary.cup (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped toasted pecans
- 1/2 cup finely crushed potato chips
- 2 cups all-purpose flour, sifted
- Chocolate Sauce, for dipping, optional, recipe follows
Directions
Preheat the oven to 350 degrees F.
In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla. Add the toasted pecans and potato chips and stir well. Add the flour and stir to combine.
Place the remaining 1/2 cup sugar in a shallow bowl.
Form the mixture into small balls, about 1 tablespoon each, and place on an ungreased baking sheet.
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. Bake the cookies until light golden brown, 14 to 16 minutes.
Using a spatula, transfer the cookies to a wire rack to cool. (The cookies will keep in an airtight container at room temperature for up to 3 days.) When cookies have cooled, dip 1 half of each cookie in the chocolate sauce, if desired. Let harden on a wire rack.
Chocolate Sauce:
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Place the chocolate in a medium heat-proof bowl.
Bring the cream to a bare simmer over low heat. Pour the cream over the chocolate and let sit for 2 to 3 minutes. Whisk the chocolate mixture until smooth and thick. Add the vanilla and whisk to blend.
Use warm for dipping edges of cookies, reheating gently over barely simmering water as necessary.
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By live_to_eat53098
on February 09, 2013
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My dough was extremely crumbly and the cookies burnt. Would not recommend
By sjwatters85
Osseo, MI
on October 13, 2012
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Sent some with my hubby for his lunch and when he came home he said "You can make THESE all the time!" (My hubby doesn't even comment too frequently on food.. is just thankful and eats about anything I fix.
I do just a couple of things differently. I don't make the chocolate dip/sauce listed in the recipe. Instead, I dip about 1/3 of the cookie (after it's cooled in melted Ghirardelli white chocolate. Oh my... so yummy!!
I also do not roll into a ball, but I do have one of the cookie scoopers with the flexible rubber bottom and dip it in sugar before each scoop. They come out almost in the ball shape without the extra trouble. Follow the rest of the directions to a "t" though, pressing them flat with the glass dipped in sugar etc.
By justpatti_354555
oceanside, CA
on December 10, 2011
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I have made this cookie for gifts the last four years. I like that it is more a traditional shortbread than the recipes with egg. I've also used toasted pecans or pistachios. You can also dip them in powdered sugar when they're still hot. An alternative to the chocolate sauce is to melt dark chocolate (I prefer the 60% cacao over hot water. While the cookies are on the racks, put two forks "back to back". Dip the tines in the chocolate, then drizzle it across the cookies. It makes a great presentation, with or without the powdered sugar. These can also be rolled into a log and refrigerated. Slice and bake. The texture is a little different when they're refrigerated. I think it's because the chips absorb the moisture the longer they are unbaked.
Read all 24 reviews