No Bake Choco Chip "Cookie" Project
Written and illustrated by Bob Sherman
Recipe and concept from Jessica Silva
This is a very easy and cute variant of chocolate covered potato chips sent in by Jessica at Saltbox Cakes. Consisting primarily of chocolate and potato chips, calling these "chocolate chip cookies" is quite literal, yet unexpected. The combination of sweet and salty is quite popular and can be controlled by varying the ratio of chips to chocolate.
Many of the items you may need can be ordered directly from this page for your convenience.
PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.
I prefer to use chocolate wafers designed for molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.
Either melting method may be used, but I find the double boiler works best for this.
Double Boiler - See Double Boiler Usage Instructions.
A microwave may also be used but care must be taken not to overheat the chocolate.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!
This is the basic recipe. Increase or decrease the amount of chips to adjust the taste if desired.
- 2 cups (approximately 1 pound) dark chocolate wafers
- 12.5 ounce bag of potato chips - may be plain or rippled
- 1 Tablespoon Paramount Crystals - this is optional and will make the finished product a bit softer / creamier
Chocolate Making Supplies And Materials
The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.
- Chocolate Coating - Dark chocolate was used here
- Paramount Crystals - Optional
- Double Boiler
- Potato Chips
Step By Step Instructions
Place the potato chips in a bag and hit it a few times with a cooking pot to break them up. Pieces 1/4 inch to 3/8 inch seem to work best.
Melt the chocolate and paramount crystals (optional). Stir in the crushed potato chips.
Spoon onto wax paper or parchment to make clusters.
Allow them to cool.
The finished choco chip cookie.
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Disclaimer: The information presented here is accurate to the best of my knowledge and usage practices as of the time of this writing - originally published in April 2008 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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