Let’s make these a thing.
The ultimate trashy snack: potato chips folded into chewy chocolate chip cookies.
I was so drawn to these cookies that I barely photographed them because I just wanted to eat the whole batch. Totally in love.
This recipe actually started from a pregnancy craving. I’ve had plenty of summer cravings—tomatoes, corn, fruit—but this one was oddly specific: cookies that absolutely require a bag of kettle-cooked potato chips and must be super chewy. It felt almost as strange as a peanut butter and pickle sandwich.
I’ve always loved food and have often joked about cravings. This time it happened for real.
Honestly, using salt-and-vinegar chips crossed my mind and would have made for an even wilder craving, but classic kettle chips work perfectly.
These cookies are salty, chewy, chocolatey and delightfully ridiculous. The dough is based on the giant rainbow cookie recipe because that texture—soft and holey in the best possible way—is my go-to when I want an ultra-chewy cookie.
If you love chewy cookies with a balance of salt, texture and chocolate, you need to try these.
Chewy Potato Chip Chocolate Chip Cookies
20
to 24 cookies
1 hour
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Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 1 1/2 sticks, 12 tablespoons unsalted butter, browned and slightly cooled
- 1 cup loosely packed brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk, at room temperature, lightly beaten
- 2 teaspoons vanilla extract
- 1 1/2 cups crushed kettle-cooked potato chips
- 1 cup semi-sweet chocolate chips
Instructions
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Preheat the oven to 325°F. In a small bowl, whisk together the flour and baking soda.
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In a larger bowl, whisk the browned butter and both sugars until smooth and free of lumps. Stir in the egg and egg yolk, then the vanilla. Switch to a spoon and fold in the flour mixture. The dough may be crumbly; you can bring it together with your hands. Fold in the crushed potato chips and chocolate chips until evenly distributed.
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Roll the dough into 1-inch balls (or larger) and space them about 2 inches apart on a baking sheet. Bake 12 to 14 minutes, until the cookies look set but are not browned. Remove and let cool slightly before enjoying.
Notes
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I appreciate you so much!
That’s a stack.