While we’re smack-dab in the middle of the debate on whether or not GMO products should be labeled, along comes Kettle Brand Potato Chips, proudly claiming title to the first potato chip to be verified by the Non-GMO Project. Doesn’t that make you feel all warm and fuzzy inside?
While Kettle Brand has been working with the Non-GMO Project since 2009 to get their products verified, they have been committed from the start to utilize only real ingredients. Since they were founded in 1978, they have used natural, non-GMO ingredients in all of their products.
It’s not just about the quality ingredients though–you can’t forget about the flavor. Kettle Brand has 24 delicious flavors to choose from. My favorites? Sea Salt, Buffalo Bleu, Fully Loaded Baked Potato, and Spicy Thai, which I decided to feature in a recipe. So many wonderful flavors–so little time to try them all!
From the first time I bit into a Spicy Thai potato chip, I knew its destiny lay in a cookie. Not just any cookie though–one accentuating the Thai flavors while remaining in a familiar form. Spicy Thai Potato and Chocolate Chips Cookies came from this vision. With a hint of lime and unsweetened dessicated coconut, these are no ordinary chocolate chip cookies. The Spicy Thai potato chips bring these over the top–don’t tell anyone what’s in them and they’ll tell you they’re a delicious cookie they just can’t get enough of. Nobody will believe you when you reveal the finishing touch. Then they’ll have another.
The flavor is strongest the first day you make them, but they taste great even a few days later. It becomes a full sensory experience, with the aroma from the spices intoxicating you as you bite down, chewy and crispy at the same time. Then the chocolate melts on your tongue, with a hint of spice. If it could sing, it would–your taste buds certainly will. Subtle, but that’s part of its charm. You certainly don’t want to be knocked over by your dessert. Blissful.
- 1 cup (2 sticks or 16 Tablespoons) unsalted butter, softened and cut up
- ¾ cup organic granulated sugar
- ¾ cup light brown sugar, lightly packed
- 2 large eggs, room temperature
- 1 teaspoon bottled key lime juice
- ½ teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon Himalayan pink salt
- 2 teaspoons baking soda
- 1 cup dessicated unsweetened coconut
- 1 12-ounce package semi-sweet chocolate chips
- 2 cups Kettle Brand Spicy Thai Potato Chips, lightly packed
- Preheat oven to 375 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 2-3 minutes to be sure it’s softened enough.
- Add the sugars and beat on medium to medium-low speed for 3-4 minutes, or until light and fluffy.
- Beat in the eggs 1 at a time, scraping the sides in between as needed.
- Add the lime juice and vanilla, mixing until incorporated.
- Add the flour, salt, and baking soda, mixing until well incorporated.
- Mix in the coconut, chocolate chips, and potato chips, being careful to not crush the potato chips too much. You still want chunks of them.
- Portion out with a cookie scoop and bake for 8-10 minutes, or until edges are lightly browned.
- Remove from oven and let sit on baking sheet for 2 minutes before removing to wire racks to cool completely.
Note: To those who are new to my blog, unusual ingredients are linked to my tips and terminology page, where you can find out more information about them.
Disclosure: This is a sponsored conversation written by me on behalf of Kettle Brand. The opinions and text are all mine.