Butterscotch-Potato Chip Balls recipe and Cookbook review: The Vintage Baker

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9781452163871Love everything vintage? Can’t resist a recipe that’s off the beaten path? Or maybe you just need the perfect sweet and salty mash-up. Oh baby! Butterscotch-Potato Chip Balls do all of that. They are amazing cookies. I found them in a fabulous book I’ve been playing in, The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles. Thanks to Chronicle Books for letting me share the recipe with you! I’ll get to my review of the book later, but first, let’s go make those cookies!

 

 

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Reprinted from The Vintage Baker by Jessie Sheehan with permission by Chronicle Books, 2018

VintageBaker-HiRes-IMGS8.jpgButterscotch–Potato Chip Balls

Makes 36 cookies

I discovered a recipe for Chip Balls in Good Housekeeping’s Book of Cookies (1958) and realized that folks have been putting crazy add-ins like potato chips in their cookies since the mid-1950s. I’m a huge fan of cookies like this, particularly if the ingredients combine the sweet and the salty in new ways. So I took the Chip Balls recipe and added butterscotch chips, which pair with salt so beautifully. Then I quadrupled the amount of potato chips called for, rolled the balls in crushed potato chips, and finished them with a sprinkle of flaky sea salt.

2 1/3 cups [325 g] all-purpose flour
1 tsp baking soda
1 tsp table salt
1 cup [180 g] butterscotch chips
1 cup [220 g] unsalted butter, melted
1 cup [200 g] packed light brown sugar
½ cup [100 g] granulated sugar
1 egg
1 egg yolk
2 tsp pure vanilla extract
5 cups [175 g] kettle-style potato chips
Flaky sea salt for sprinkling

Preheat the oven to 350°F [180°C]. Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.

Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula.

In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1½-tablespoon balls with a cookie scoop or measuring spoon, rolling each ball in the leftover crushed chips, and evenly place 12 on the prepared baking sheet.

Sprinkle each cookie with flaky sea salt, and bake for 8 to 10 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and press down on each cookie with a spatula to slightly flatten.

Repeat with the remaining cookie dough.

Let cool briefly and serve warm, because who doesn’t love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to 3 days.


My review of the book…

9781452163871The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles
By Jessie Sheehan
Edition: Hardcover

This is such a fun retro baking book! There are so many cool old recipes. Some of them made me nostalgic for time in the kitchen with Grandma and her apron, but many of them I’d never heard of before. The author adds in neat historical tidbits and photos that add to the charm of the book. The vibe of the pink metallic details on the cover is carried throughout.

I think it’d be a great fit for anyone with a love of all things vintage, or who just enjoys recipes off the beaten path.

My thoughts and pics of the recipes I tried:
1) Butterscotch-Potato Chip Balls – p 43. Oh my gosh. These cookies have everything. They’re super moist on the interior with the fantastic crunch of the chips, and the super sweet butterscotch chips are balanced by the saltiness. We loved these cookies.1wm
2-3) Peach-Graham Cracker Hazelnut Crisp – p 92. My doggy loves to grab any of the peaches that fall off our tree, and those wont be ready for another month, so he was right under me as soon as he smelled the warm peaches. This is fantastic peach crisp! The hazelnut really adds something to it.2wm3wm
4) Salty Caramel Crunch Sundaes with Caramelized Cornflakes – p 142 and Salty Caramel – p 114. This is an amazing ice cream sundae! It has a wonderfully deep caramel flavor and my kids adored the caramelized cornflakes on top. Total keeper. It’s super fragrant, so my kids could only wait til the ice cream was soft serve consistency, but you’ll let yours freeze til it’s scoopably solid.4wm
5) Strawberry Shortcake – p 122. Delicious! Making one big one simplifies the process, and makes such a nice presentation. My kids loved it. The shortcake is buttery and creamy, and the sparkling sugar on top added a lovely crunchy texture. The strawberries and cream aren’t overly sweet. Perfection!5wm
6) Peanut Butter Fingers with Salty Milk Chocolate Glaze – p 53. These are super rich, gooey, and chewy, and filled with peanut butter flavor. I love the salt sprinkle on the chocolate.6wm
7) Strawberry-Basil Turnovers – p 89. Fantastic flavor. The strawberry and basil work beautifully together. And they smell absolutely amazing.7wm

Some others I have flagged to try: Butterscotch Pecan Curls – p 20 * Cinnamon-Raisin Flake-Apart Bread – p 25 * Vanilla Yogurt Coffee Cake – p 30 * “Everything” Buttermilk Biscuits – p 36 * Coconut Macaroons with Chocolate Drizzle – p 41 * Deep-Fried Cardamom Cookies – p 51 * Lemon Chiffon Pie with Coconut Whipped Cream – p 71 * Peanut Butter Custard Pie with Marshmallow Whipped Cream – p 74 * Mexican Hot Chocolate Bavarian Pie – p 77 * Blueberry Angel Food Dream – p 99 * Coconut Blitz Torte – p 110 * Raspberry Marshmallow Upside-Down Cake – p 118 * S’More Graham Cracker Cake – p 120 * Milk Chocolate Malted Pudding – p 136 * Maple Parfait with Pecan Sandie Crumble – p 139 * Curried Candied Cashews – p 157 * Honey Roasted Peanut Brittle – p 162 * Chocolate Marshmallow Walnut Fudge with Sea Salt – p 165 * Cream Puffs with Pistachio Pastry Cream – p 166

*I received a copy to explore and share my thoughts.


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