Hello friends!

Let’s cut to the chase, shall we? Not only do I have a fantastically salty/sweet snack to share with you, I have discovered a solution to a problem I am sure has been plaguing everyone reading this blog, and everyone in the entire world.

You see, I love potato chips. Actually, love does not even begin to describe my adoration of those thinly sliced potatoes fried and salted to perfection. The word obsession is thrown around on this blog alot; but truly never a day goes by where I don’t crave a bagful handful of Ruffles Ridges Potato Chips.

But, when the inevitable end of the bag is reached, one is left with sad crumbles of potato chips; remnants of the delicious memories scarfed down only moments ago.

Instead of turning the bag up and directing the potato chip crumbs into your mouth, why not save them and throw them in these cookies?!

And then dip the cookies in chocolate. And sprinkle with sea salt.

Are you smiling with dreams of these cookies yet?

Good. Mission accomplished then.

I’ve always been a fan of Tracey over at Tracey’s Culinary Adventures. Consistently delicious recipes, all completely feasible to the average home cook.  I am an even bigger fan because she provided the means to the solution of all my potato chip crumbs.

Before starting this blog, I never quite understood the salty/sweet flavor combination. Chocolate-covered pretzels did nothing for me, and Nutella and I were mere strangers.

How I survived that long is beyond me: but I can now say that I am a proud sponsor of salty/sweet treats, such as these muffins, this fudge, and now….

these cookies.

And in case you can’t tell, I had a great deal of fun taking these photos. I realize there’s still a long way to go, but I truly feel as though my photos are improving.

Practice Makes Progress!

And in case any of you are interested in some super cool, bright, dynamic backgrounds for your photos, let me tell you a secret.

Come closer…

closer…

closer…

TOO CLOSE.

Sorry – bad jokes are bound to happen any moment with me.

But here’s the secret: Pick up some bulk scrapbook paper! I found this huge pack at Michaels for 50% off and it’s chock full of beautiful patterns and coordinating colors that work well with many of the baked goods I showcase here.

Remember the Rosemary Sea Salt Pretzels last Friday?

Scrapbook paper.

These cookies?

Yep. Scrapbook paper.

It’s not perfect, but if you enjoy doing close-up shots (because you know, food should be as close to my face as humanly possible without eating it) and can do a little cropping work in Photoshop, the possibilities are virtually endless.

And the best part? Super affordable  Individual sheets can be about 50 cents each; and the pack I purchased has roughly 500 sheets for $10 on clearance, and about $20 normal price. Even at full price, that’s 25 sheets for $1!

I’ve got a special treat for you all tomorrow: a post I’ve been working on for a few months now. So if you haven’t already, please subscribe via email or RSS to receive all the sweet details.

Have a Happy Wednesday, and as always,

Happy Baking!

Chocolate Dipped Potato Chip Cookies

Recipe Source: Tracey’s Culinary Adventures

• 3/4 cup flour
• 1/2 cup crushed potato chips
• 1/4 tsp salt
• 1/2 cup (1 stick) butter, at room temperature and sliced
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg yolk, room temp
• 1 tsp vanilla
• 10 oz milk or dark chocolate for dipping
• coarse sea salt for garnish

1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
2. Whisk together flour, potato chips, and salt in a medium bowl. Set aside.
3. Cream butter and both sugars with your hand mixer until light and fluffy, 3-5 minutes. Beat in egg yolk and vanilla, scraping down the bowl as needed.
4. With mixer on lowest setting, slowly beat dry ingredients into wet ingredients until just combined. Use hands to bring dough together if necessary.
5. Roll dough into 1 inch balls and place on prepared cookie sheet, leaving 2in for spreading. Flatten the balls to 1/4 inch thickness with either your fingers or the bottom of a glass dusted with flour.
6. Bake at 350 for 11-13 minutes, or until just firm. Let cool completely on the cookie sheets.
7. Melt chocolate in a heatproof bowl in the microwave or in a double boiler. Gently dip each cookie halfway into the chocolate and hold above the chocolate to allow excess to drip off. Carefully place on wax/parchment paper to dry. While chocolate is still slightly warm, sprinkle with sea salt.

All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain