Chewy Potato Chip Chocolate Chip Cookies.
These Chewy Potato Chip Chocolate Chip Cookies are a sweet and salty delight! A perfect blend of chocolate and crunch!
Servings: 24 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 sticks unsalted butter browned and slightly cooled
- 1 cup brown sugar loosely packed
- 1/2 cup sugar
- 1 egg at room temperature, lightly beaten
- 1 egg yolk at room temperature, lightly beaten
- 2 teaspoons vanilla extract
- 1 1/2 cups crushed kettle cooked potato chips
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour and baking soda.
- In a saucepan, melt the unsalted butter over medium heat until it turns golden brown.
- In a large mixing bowl, combine the browned butter, brown sugar, and white sugar. Mix until well combined. Add the egg, egg yolk, and vanilla extract, whisking until smooth.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Gently fold in the crushed potato chips and chocolate chips using a spatula.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 10-12 minutes, until edges are lightly golden.
- Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Baking Sheet
- Parchment Paper
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze the dough before baking for longer storage.
- For reheating, place baked cookies in a preheated oven at 350°F for about 5 minutes.