Kelis, the Harlem-born singer-songwriter behind the infectious 2003 ditty "Milkshake," also moonlights as a certified chef. Her Chocolate Chip Cookies with Sea Salt Potato Chips are a major hit in her cookbook, My Life on a Plate ($16; amazon.com). "I love salty and sweet together," she writes in the book. "Now potato chips are a standard addition to my cookies." Get the full recipe here.

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Claire Stern
Nov 01, 2015 @ 10:00 am

She may be known for her trademark milkshake, but Kelis has quite a few other desserts up her proverbial sleeve. For those who don't know, the Harlem-born singer-songwriter behind the infectious 2003 ditty also moonlights as a certified chef (she even holds a degree from the esteemed Le Cordon Bleu culinary school in N.Y.C.). Now, she's bringing her tried-and-true recipes beyond the confines of the test kitchen with her first-ever cookbook, My Life on a Plate ($16; amazon.com).

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The 176-page tome features an amalgam of dishes from Kelis's Puerto Rican heritage, including arroz con gandules (rice with peas and pork), along with a selection of sweeter fare, like these Chocolate Chip Cookies with Sea Salt Potato Chips. "I love salty and sweet together," she writes in the book. "Now potato chips are a standard addition to my cookies. I like to use very dark, semi-sweet chocolate and chop it up." Go ahead and read on for the recipe—the boys are waiting. 

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Chocolate Chip Cookies with Sea Salt Potato Chips

Makes: About 4 dozen cookies

Chef's Note: Use artisanal or natural potato chips. Crumble them until the pieces are the size of cornflakes. 

Ingredients

2 cups unsalted butter, softened at room temperature
2 cups packed brown sugar
2 cups granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 tsp hot water
3 cups all-purpose flour
11/2 tbsp cocoa powder
1 tsp baking soda
1 tsp fine sea salt or kosher salt
12 oz bittersweet chocolate, chopped into 1/2-inch chunks (about 2 cups)
1 1/2 cups crumbled gourmet potato chips 
Flaky sea salt for sprinkling

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Directions

1. Position one oven rack in the lower third and another in the upper third of the oven. Preheat to 325°F.
2. In the bowl of a standing mixer fitted with the paddle attachment, mix the butter and both sugars on medium-high speed until light and fluffy, about 10 minutes, stopping every few minutes to scrape down the sides of the bowl with a rubber spatula. Add the eggs, vanilla, and hot water, and mix to combine.
3. In a large bowl, stir together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the bowl of the mixer and mix on low speed until no flour is visible. Stir in the chocolate chunks and 1 cup of the potato chip crumbles.
4. Scoop heaping tablespoons of the dough (about 1 1/2 inches each) onto an ungreased baking sheet, leaving at least 2 inches between them. Sprinkle a pinch of flaky sea salt and press a few of the remaining potato chip crumbles on each dough ball.
5. Bake for 12 to 14 minutes, until the cookies are golden brown, rotating the baking sheets from front to back and from the upper and lower racks halfway through for even baking. Set the cookies aside to cool slightly before removing them from the baking sheet. Bake the remaining dough in the same way. 

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