Chewy Potato Chip Chocolate Chip Cookies.
These Chewy Potato Chip Chocolate Chip Cookies perfectly blend sweet, salty, chewy, and crunchy for an irresistible treat!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Cooling rack
Ingredients
- 2 cups All-Purpose Flour
- 0.5 teaspoon Baking Soda
- 1.5 sticks Unsalted Butter browned and slightly cooled
- 1 cup Brown Sugar loosely packed
- 0.5 cup Granulated Sugar
- 1 Egg whole, at room temperature
- 1 Egg Yolk at room temperature
- 2 teaspoons Vanilla Extract
- 1.5 cups Kettle Cooked Potato Chips crushed
- 1 cup Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C). This allows your cookies to bake evenly and achieve that perfect golden hue.
- In a saucepan, melt the 1 1/2 sticks of unsalted butter over medium heat. Allow it to cook until it turns golden brown and develops a nutty aroma. Once browned, remove it from heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Whisk until well combined and smooth.
- Add the lightly beaten egg and egg yolk to the sugar mixture, along with the 2 teaspoons of vanilla extract. Mix until fully incorporated.
- In another bowl, whisk together the 2 cups of all-purpose flour and 1/2 teaspoon of baking soda. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the 1 1/2 cups of crushed kettle-cooked potato chips and 1 cup of chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they'll firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Chewy Potato Chip Chocolate Chip Cookies warm or at room temperature!
Notes
- For chewier cookies, add an extra egg yolk or increase brown sugar slightly.
- Substitute gluten-free flour 1:1 for a gluten-free version.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Chill the dough for 30 minutes before baking to improve flavor and texture.
- Use coconut oil instead of butter for a dairy-free alternative.