- unsalted butter, room temperature - 1 cup (225 g)
- granulated sugar - 1 cup (200 g)
- extract of vanilla - 1 teaspoon
- salt - 1/4 teaspoons
- toasted pecans - 1/2 cup
- crushed potato chips - 1/2 cup
- flour - 2 cups (250 g)
- crushed potato chips - 1 st. spoon (sprinkling (optional)
- sea salt - 1 1/2 Teaspoons (sprinkling (optional)
- bitter chocolate - 120 Grams (chocolate sauce (optional)
- butter, rapeseed oil or vegetable fat - 1 teaspoon (chocolate sauce (optional)
1. Preheat the oven to 175 degrees. Spoon the two baking sheets with parchment paper and set aside. Grind the potato chips in the food processor to the consistency of the crumbs. 2. In a large bowl, whip the butter together with 1/2 cup of sugar. Add the vanilla extract and salt, whisk. Add chopped pecans, chopped potato chips, flour and mix. 3. Pour the remaining 1/2 cup of sugar into a small bowl. Form small balls from the test. Roll balls in sugar. 4. Put on prepared baking sheets and, using the bottom of a glass beaker, press down the balls to make a flat cookie. Cookies should be located 2.5 cm apart. 5. Sprinkle the cookies with a sprinkle of chips, if used. Repeat with the remaining test. 6. Bake the biscuits to slightly golden in the edges, about 15 minutes. Allow to cool on the grate. To cook the sauce, melt the chopped chocolate with butter in a double boiler or in several turns in the microwave. Stir until smooth. Dip half of each cookie in the chocolate sauce and allow to dry and harden on the grate.
Servings: 10