These soft and chewy potato chip cookies are loaded with crunchy chips and plenty of chocolate for the perfect balance of salty and sweet. My recipe is quick and easy to make with NO chilling required!Recipe includes a how-to video!
2cupsroughly broken potato chipsmeasure after crushing (92g) (use classic/plain/salted potato chips, I like to use kettle cooked)
1cupmini chocolate chips(175g)
Sea saltfor sprinkling after baking
Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
In a large bowl, combine melted (cooled!) butter and sugars and stir until well-combined.
Add eggs and vanilla extract and stir well.
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet until completely combined.
Add broken potato chips and mini chocolate chips and use a spatula or spoon to stir until completely combined and chips are well-distributed through the dough (dough will be stiff, the chips will be broken up more as you work them into the dough)..
Scoop dough by approximately 2-Tablespoon-sized scoops and drop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart (for more uniform looking cookies, briefly roll the dough between your palms to form a smooth ball before placing on baking sheet).
Transfer to the center rack of 350F (175C) oven and bake for 10-12 minutes. Edges may just be beginning to turn a light golden brown, but cookies will likely still appear slightly underdone in the centers.
Immediately sprinkle with sea salt after removing from oven. Allow cookies to cool completely on the baking sheet (where the centers will finish baking as the cookies cool) before removing and enjoying.
Store in an airtight container at room temperature for up to 4-5 days.