Chocolate Potato Chip Cookies
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Recipe Intro From lisathompson
These cookies kind of happened by accident, and I am so happy they did! I had set out to develop a tortilla chip sugar cookie because I thought that sweet and salty flavor combination sounded delicious in my mind. It turns out it did not taste delicious. That’s when I pivoted to potato chips instead. Then I went one step further and thought, “What if I covered salty potato chips in chocolate, let them set, then crushed them up to distribute throughout the cookie dough?” The result is magical. The chewy, complex flavor of the brown sugar cookie dough highlights the salty, savory taste of the potato chips so beautifully, and the crushed chips make pockets of crunchy goodness throughout. I like to use a kettle-cooked potato chip or a classic thin and crispy potato chip for this recipe because they maintain their texture.
- Recipe Card
Recipe Card
ingredients
- 1 stick (8 tablespoons) salted butter, melted and cooled
- 6 ounces dark chocolate
- 6 ounces potato chips, (kettle cooked or thin style), divided
- Flaky sea salt
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1 tablespoon boiling water
Method
Step 1
Melt the dark chocolate in a medium heatproof bowl over a double boiler or in 30-second bursts in the microwave until completely smooth. (Reserve the hot water from the water bath to activate the baking soda, if using).
Step 2
Add half of the potato chips and toss until well-coated. Spread onto a parchment-lined baking sheet and sprinkle with flaky sea salt. Refrigerate until chocolate is set, about 15 minutes.
Step 3
Meanwhile, add remaining potato chips, flour, salt, and baking powder to a food processor and pulse until chips are in very finely ground.
Step 4
Stir the melted butter and light brown sugar in a medium bowl for about 20 seconds. Add the egg and vanilla extract, then stir vigorously for about 30 seconds.
Step 5
Add the hot water to the baking soda in a small bowl and stir to dissolve, then add to the dough. Stir the mixture until is emulsified.
Step 6
Add the dry ingredients to the dough, then stir until no patches of flour remain.
Step 7
Break up the chocolate-covered potato chips with the back of a wooden spoon or a meat mallet to 1/4- to 1/2-inch pieces. Add to the dough and stir until evenly distributed.
Step 8
Scoop cookie dough into 2-tablespoon size portions, then refrigerate for 30 minutes.
Step 9
While the dough is chilling, preheat oven to 350F degrees and line 2 baking sheets with parchment paper.
Step 10
Arrange the cookie dough evenly among the prepared baking sheets, then bake 1 sheet at a time for about 12 minutes, rotating halfway through. Repeat with remaining dough.
Step 11
Allow cookies to cool completely for about 2 hours before eating. This ensures the chocolate is set and gives the cookies the most pronounced potato chip flavor.