Chocolate & Potato Chip Cookies

Bow to me, for I am the creator of the tastiest cookies in recorded history!

Ok perhaps I’m being a bit melodramatic, but these are seriously good stuff.  If you’re kind of freaked out by the idea of chocolate chip cookies with potato chips in them, you just need to trust me a little.

I’ve been playing around with this recipe for almost 2 weeks now.  In my mind I wanted to create a cookie that was soft and gooey, but had unexpected little bites of crunchy salty potato chips.  I tried several recipes using a variety of techniques & ingredients – but they were all massive failures.

My coworker, David, gave me the idea to use Kettle Cooked potato chips – and that really helped the chips keep their form while baking.  I also adjusted the measurements of flour, sugar and leavening ingredients to get the consistency I desired.  You can make these  cookies using ingredients you probably have laying around the house.  The only odd thing I used was bread flour, which makes these cookies nice and dense without being too crisp.  You could use all AP flour without negatively impacting the result.

Ingredients

1 cup salted butter, room temperature
1/2 cup granulated sugar
1 1/2 cup packed brown sugar
2 eggs, room temperature
2 tsp. vanilla
2 cups AP flour
3/4 cup bread flour
1/2 tsp salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups mini chocolate chips
2 cups coarsely crumbled kettle cooked potato chips

Directions

With an electric mixer, cream together the butter and sugar until very light and fluffy. Add in the vanilla and eggs and mix for 2-3 mins on medium high speed (like a 5/6 on a kitchen aid stand mixer).

In another bowl add flours, baking soda & powder and salt in another bowl. Whisk to combine well. Add dry ingredients into wet ingredients in thirds, being careful not to over mix. Add the mini chocolate chips and mix till evenly distributed. Using a rubber spatula, gently fold in the potato chip crumbles.

Drop heaping tablespoon sized balls onto parchment lined cookie sheets. Refrigerate cookie sheets for 20 mins prior to baking.

Bake for 10-13 mins or until the tops are just slightly golden. You’ll need to keep a careful eye on them because potato chip chunks may burn if they’re sticking up from the dough.

Remove cookie sheets from oven and pull parchment onto a flat surface. Allow cookies to cool on parchment sheets for 15 minutes then transfer to a wire rack to cool completely.

Store in an air tight container. They are best the same day you make them.

Tagged as: chocolate