Ingredients
1 1/2 c. (180 g.) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
2/3 c. (133 g.) light brown sugar
1/2 c. (1 stick) unsalted butter, room temperature
1/3 c. (65 g.) granulated sugar
1 large egg
2 tsp. pure vanilla extract
1 c. semisweet chocolate chips
2 3/4 c. (145 g.) crushed kettle-style potato chips, divided
Preparation
Step 1In a medium bowl, whisk flour, baking soda, and salt. In the large bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, butter, and granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes.Step 2Beat in egg and vanilla until combined, then reduce speed to low and beat in dry ingredients until incorporated. Fold in chocolate chips and 2 cups potato chips. Cover bowl and refrigerate 1 hour.Step 3Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. Place remaining 3/4 cup potato chips in a small flat dish.Step 4Scoop dough into balls about 3 tablespoons (2 ounces) each. Roll in potato chips, gently pressing to adhere. Arrange on prepared sheets, spacing about 1" apart. With a clean palm, flatten balls into pucks about 2 1/2" in diameter.Step 5Bake cookies, rotating sheets top to bottom and back to front after 7 minutes, until puffed and golden brown around the edges, 11 to 14 minutes.Step 6Let sit 2 minutes on baking sheets, then transfer to a wire rack and let cool completely. Step 7Make Ahead: Cookies can be made 3 days ahead. Store in an airtight container at room temperature.
Crushed potato chips play two key roles here. Folded into the dough, they create a delightfully chewy texture in the center. Pressed into the outside of the cookie, they make for a crisp, crunchy exterior with extra pops of salt. Add that to a dough packed with brown sugar, vanilla, and, of course, chocolate chips, and you’re in for an absolutely irresistible treat. Read on for more information on these cookies. Looking for more easy desserts? Check out our magic cookie bars. What kind of chips work best for these cookies? While we may prefer thinner chips for casual snacking, we recommend a sturdier variety, such as a kettle chip, for this recipe. This type of chip will hold its own when folded into the batter, helping to create that chewy center we’re looking for, and the pieces on the outside will stay crisper for longer too. How long do these cookies stay fresh? Once baked, these cookies should stay good for up to 3 days in an airtight container at room temperature. You can also freeze the cookie dough if you like; portion it into balls and freeze them separately on a baking sheet until firm before storing in an airtight container or plastic bag for up to 1 month. We don’t recommend freezing the cookies once they’re baked: The potato chips on the outside will get soggy when they thaw, and you’ll lose that crisp exterior. Made these? Let us know what you think in the comments below.
