I have no words to describe my feelings in these tumultuous time. The health of friends and loved ones is threatened by an invisible enemy and the United States of America is divided due to racial discrimination. Friends and coworkers are tired and feel hopeless. This sucks.
Writing about chocolate chip celebration cookies doesn’t seem appropriate and lately I’ve had no passion for cooking or writing.
This recipe was first drafted before George Floyd was murdered and the world responded in righteous anger. After the nationwide eruption of emotions and protests, a cookie recipe about celebration seemed trite and inappropriate.
As a brown immigrant, I’m no stranger to racial discrimination. However, I can’t pretend to understand the struggle that black people in the US have endured for centuries. My heart is broken for my black brothers and sisters and I’m finally forcing myself to write again, if only because I can. I write because my ancestors were not kept in slavery for 400 years and forbidden by law to write or read. I write because I can go for a jog in my neighborhood without fearing for my life. I write to give a voice to those who are oppressed and to let them know, “I stand with you”.
After much internal debate, I decided to post this recipe because we must go on. We must learn from our painful past and teach our kids to forge a brighter future. We need to celebrate our diversity and learn from those who are different than us. Posting this recipe is my personal declaration of hope in the midst of sorrow and uncertainty. After all, if anything can change the world it’s neighbor loving neighbor and possibly baking a dozen cookies to share.
8 Tbsp Unsalted butter, softened at room temperature for 30 minutes
½ Cup brown sugar
½ Cup White sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 ½ cups all purpose flour
¾ tsp Baking powder
¾ tsp Baking soda
½ tsp kosher salt
1 ½ cups roughly crushed potato chips (plain salted flavor)
1 cup chocolate chips or chocolate chunks
¼ cup colorful sprinkles
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper or a silicone baking mat.
Place the butter, brown sugar, and white sugar in the bowl of a standing mixer with the paddle attachment in place. (You can also use a hand mixer for this).
Cream the butter and sugar together until completely combined, 2-4 minutes on medium high speed.
Add the eggs and the vanilla to the butter. Whip until the eggs and butter are fully incorporated, 1-2 minutes on medium speed.
Tip the flour, baking powder, and baking soda into the bowl of butter. Add the salt and mix on medium speed for 5 seconds until the flour is barely combined. You’ll incorporate the rest of the flour when you fold in the mix-ins.
Add the potato chips, chocolate chips, and sprinkles to the dough. Use a rubber spatula to fold the mix ins and the flour into the cookie dough.
Scoop out the dough using a number 24 ice cream scooper (or 3 tablespoons of dough per cookie).
It’s best to place the baking sheet with the scooped out dough in the refrigerator for 30-60 minutes at this point.
Bake the cookies on the center rack until the edges are starting to set and the center is still soft. Use your index finger to try and lift the edge of a cookie, if it lifts up easily the cookies are ready. This will take 10-14 minutes but you should start checking the cookings at 8 minutes (rotate the pan after your first glance at the cookies).
Remove the cookies from the oven and let them cool on the pan for 3 minutes.
Then transfer the cookies to a cooling rack until completely cooled, 30-60 minutes.