Recipe: Junk Food Cookies (using potato chips)

I don't know if this is like Laura's Wholesome Junk Food cookies, but this is the one I have:

JUNK FOOD COOKIES

1 cup flour
3/4 cup cornstarch
16 tablespoons (two sticks) butter, softened
3/4 cup sugar
1 teaspoon vanilla
1 cup (about 4 ounces) finely-crushed salted plain potato chips, packed*
1 cup white chocolate or semi-sweet chocolate chips, chilled
Powdered sugar

Whisk together flour and cornstarch. Set aside.

Cream together butter and sugar. Gradually add flour mixture and mix well. Add vanilla and potato chips and mix well. Fold in cold chocolate chips. Refrigerate dough 15 to 30 minutes.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

Scoop out walnut-sized balls of dough with a small ice cream scoop or spoon and drop onto prepared cookie sheets about 2 inches apart. Take a flat-bottomed drinking glass, dip in powdered sugar, and gently flatten the cookies slightly. (Don't flatten too much or make them too large as they will be too thin and will crumble easily.)

Bake at 350 degrees F. for 12 to 14 minutes until edges are faintly golden. Let cool 5 minutes before removing with a spatula to racks. Let cookies cool before serving and storing.

Have fun asking your guests to guess the secret potato chip ingredient.

*Note: Use the thin-style plain potato chips, not the thicker wavy, ruffled or kettle chips. Do not use the composite chips like Pringles. To crush chips, place in a plastic bag and use a rolling pin to crush the potato chips, shifting frequently to be sure they are uniformly crushed. The crushed chips should be just slightly larger than large grains of kosher salt

Yield: 3 to 4 dozen cookies