There are cookies and there are potato chips. Then, there are cookies with potato chips inside them. And when you feel like experimenting as if you were mad scientists, you bake cookies with potato chips and bacon. Needless to say, these cookies might not be for everybody.
I can be somewhat of a purist when it comes to my desserts so I was a bit of a skeptic when it came to baking these cookies. Cookies are my jam and chips are amazing (especially Cape Cod) but could they be amazing together?
These cookies are pretty sweet (I still prefer to appreciate the two entities separately), they're crispy around the edge but chewy in the centre; plus, they have a great golden colour! If you do add the tofu bacon make sure to break it up into tiny pieces otherwise it can be this odd tough thing amongst everything else that's crispy and chewy. I'm thinking right now that it would be even better to add coconut bacon rather than tofu.
Vegan Bacon and Potato Chip Chocolate Chip Cookies
adapted from Yummy Crumble
1 cup AP flour
1 tsp baking soda
1/4 cup organic sugar
1/4 tsp salt
1/3 cup maple syrup
1/4 tsp molasses
1 1/2 tsp vanilla extract
1/4 cup vegetable oil
1/4 cup chocolate chips
1/3 cup potato chips (our favourite = Cape Cod)
couple of strips of vegan tofu bacon torn into bits (recipe here)
Preheat oven to 350F. Line a baking sheet with parchment paper or a silpat. In a large bowl mix together the dry ingredients (not including chocolate, chips, or bacon). In a medium bowl whisk together the liquid ingredients until well incorporated. Pour the wet into the dry and mix well without overworking the batter. Fold in the chocolate chips, potato chips, and bacon.
Roll dough into balls (size is your call) and flatten in the palm of your hand. Place cookies on baking sheet roughly an inch apart. Bake for 10-12 mins.