Total Time: 4 Hours 30 Mins
Yield: Serves 32 (serving size: 1 cookie)
These taste like the best chocolate chip cookies ever—with a crisp exterior and a decadently doughy interior—but with salty potato chips added in… because that’s exactly what they are. Pro tip: Once you’ve added the flour, mix as little as possible just to incorporate the chocolate chips and potato chips. The cookies will continue to firm up as they cool on the pan so do not be tempted to over-bake.
- 3 1/2 cups (about 14 7/8 oz.) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups (10 oz.) unsalted butter, softened
- 1 cup , plus 2 Tbsp. granulated sugar
- 2large eggs
- 2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chunks
- 4 cups coarsely crumbled wavy potato chips
- 1 1/2 cups finely crumbled wavy potato chips
How to Make It
Sift together flour, baking powder, and baking soda in a large bowl. Stir in salt.
Beat butter and sugar in a stand mixture fitted with the paddle mixture at medium-high speed until very light and fluffy, about 5 minutes, scraping down sides occasionally as necessary. Add eggs, 1 at a time, beating to incorporate. After adding both eggs, continue to beat until very whipped, 3 to 4 minutes. Add vanilla.
Reduce speed to low and gradually add flour mixture until combined, about 20 seconds. Add chocolate and coarsely crumbled potato chips, and beat until combined, about 1 minute.
Scoop cookie dough with a 2-inch scoop; place scoops about 2 inches apart on a baking sheets lined with parchment paper. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
Preheat convection oven to 425°F. Sprinkle each cookie with 2 teaspoons finely crumbled potato chips, pressing to adhere. Bake on middle rack of preheated oven until puffed and golden, 8 to 9 minutes. Cool on sheets 5 minutes before transferring to a wire rack.
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