Devil Drops Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c butter, melted
1 1/4 c granulated sugar
3/4 c dark brown sugar
2 eggs, plus 1 egg yolk
2 tsp vanilla
1 tsp sea salt
3 c all-purpose flour
1 tsp baking soda
3 c coarsely crushed potato chips ( kettle chips best, stay crunchy)
2 c milk chocolate ( use dark chocolate if you want cookies less sweet)
1 bag heath bar toffee pieces
1 1/2 c butter roasted pecans
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Directions: |
Directions:Butter Roasted pecans
preheat oven to 350. Toss 1 1/2 c pecan halves with 1 T melted butter and 1 T sugar. Spread in single layer on baking sheet and toast for 3-4 minutes or until nuts are warm. Cool completely before crushing and using in recipe.
In large bowl stir together the melted butter, granulated sugar and brown sugar. Stir in eggs, vanilla and salt. Add baking soda and floor and stir batter just until combined. Fold in the crushed potato chips, chocolate chips, toffee chips and pecans.
Scoop cookie dough with 1/4 c measure. Roll each portion into a ball. Line the cookie dough balls on a parchment-lined baking sheet and cover tightly in a double thickness of plastic wrap. Refrigerate for at least 12 and up to 24 hours. ( Note: after this you may freeze the dough balls to bake at later time )
Remove cookie dough from the refrigerator and allow to come to room temperature before baking. Line baking sheets with parchment paper and preheat oven to 350 degrees.
Arrange cookies on the baking sheet at least 2 inches apart. Bake on the center rack of the oven until the cookies are crisp and golden brown around the edges yet slightly soft in the center, 15-17 minutes. Allow cookies to cool slightly on the pan before transferring to a wire rack to cool completely. |
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Number Of
Servings: |
Number Of
Servings:approx 40 |
Preparation
Time: |
Preparation
Time:40 minutes |
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