potato chip chocolate chunk cookies
Potato chips in cookies?! Hello, fucken brilliant.
Two of my favorite things, chocolate and chips (and chocolate chips, aw yeah) marry in these soft, chewy, big Potato Chip Chocolate Chunk Cookies. Summer’s newest salty-sweet delight.
I eat potato chips only daily – one of my culinary “sins”, if you will – and throwing them into a gooey treat felt like the right thing to do as summer creeps in and poolside entertaining becomes a thought in the back of our minds. Cookies are an easy treat to bring to a soiree of any kind, and a unique batch such as these will be curiously and well received amongst guests. Promise. Pinky swear.
My favorite standard cookie recipe gets spiffed up with lots of crushed salted potato chips. Please for the love of your god do not use a flavored one. I’d imagine some wily food magazines might try to convince you that sour cream and onion chips taste excellent with dark chocolate. Don’t listen to those assholes. They are pure alarmists and aren’t worth your precious attention span.
This recipe, though, is. So buckle up and let’s fucken goooooo.
Potato Chip On Your Shoulder
Might want to wipe that off before you head out into public.
If you’ve adventured into my cookie recipes before, all of this will look quite familiar. If not, WELCOME. This is my standard ccc recipe that never fails me.
Cream butter with brown sugar and regular sugar until floof. Add in two eggs, one at a time, then some vanilla. Stir in flour, baking soda, and salt until just combined.
Grab a bag of your favorite salted potato chips. They can be ruffled or smooth-edged, doesn’t matter – I eat ridged chips more often so that’s what I used. Crush them up until you have pieces no bigger than, say, half an inch. With a spatula, fold into the cookie dough along with a combo of chocolate chips and chopped dark chocolate chunks. Or, you can use all chips. Totally cool if that’s what you’ve got on hand.
I prefer dark chocolate, but semisweet or even milk are fine. Use what you prefer.
Scoop up some mounds of dough, roll into a ball, and set onto a parchment-lined baking sheet. Depending on how gargantuan you make your cookies, 18-24 is a reasonable batch expectation. Press a few more chocolate chips or a potato chip piece into each ball of dough, as you wish.
Bake 10-12 minutes. Large cookies will take more in the 13-14 minute realm. Remove from the oven and cool on the baking sheet to allow the centers to set up.
Snarf down one or two warm, or all of them, I don’t give a fuck. Otherwise, store them in an airtight container for later: 5 days at room temp, a week in the fridge (or longer), three months or so in the freezer. Frozen cookies = heavenly.
PS: bring some of these to your Derby parties this weekend. Hedge bets on how fast the platter will last. Chances are, not very long.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
COOKIEEEEEEEEE:
Egg Yolk Espresso Chocolate Chip Cookies
Bourbon Brown Butter Chocolate Chip Cookies
Blueberry White Chocolate Chunk Cookies
potato chip chocolate chunk cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cup salted potato chips, crushed
- 1 cup dark chocolate chips
- 1 cup dark chocolate chunks (or more chips)
- flaky sea salt, for topping
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter, brown sugar, and regular sugar until light and fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla. Add the flour, baking soda, and salt. Fold in the potato chips and the chocolate chips and/or chunks. Do not overmix.
- Scoop rounded two tablespoon-sized mounds of dough and roll into a ball. Place on the prepared baking sheet, leaving about two inches of space between each. Bake 10-12 minutes, rotating the pan once halfway through baking time. Remove from the oven and cool on the baking sheet.
- Enjoy a few warm (ooooh yeahhh) or cool completely, cover in a tupperware or ziptop bag, and store for later.
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