There’s something about a salty kick in desserts that has been making me swoon lately. Salted caramel has been one of my favorite flavors for the past 6 months and even my new favorite cookie is topped off with a generous sprinkle of sea salt.
So I think it’s safe to say that these “double chip” (potato and chocolate) cookies also did the trick! The chips aren’t overpowering like you’d think. In fact, the potato chips actually soften a bit while the cookies bake so there isn’t too much of a crunch when you take a bite. I actually like the crunch so I added more kettle chips to the top of the cookies right when I took them out of the oven.
This is the first time I’ve made cookies with potato chips in them and I gotta say, I dig it. I will definitely be trying out this recipe again!
What do you guys think? Are potato chips too weird to add to cookies? OR are they the perfect ingredient? I’ll let you decide! :)
P.S. I finally joined a gym so I can now eat as many cookies as I want!!!! YES. More on this subject later…
This recipe was adapted from Ann over at Huffington Post.
- 2 sticks of unsalted butter at room temperature (softened)
- 3/4 cup sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 2 cups crushed kettle chips (salted with ridges), plus extra for topping
- 1 1/2 cups dark chocolate chips, plus extra for topping
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the sugars and butter together for about 1 minute or until the mixture is smooth. Then beat in the eggs and vanilla.
- In a separate bowl, mix the flour and baking soda together. Slowly add the flour mixture to the butter/sugar mixture and mix until everything is well incorporated.
- Then, using a rubber spatula, gently fold in the crushed chips and chocolate chips.
- Scoop a hefty 1 1/2 tablespoonful of dough onto the baking sheet leaving a few inches of space around each cookie (they will spread!).
- Bake for 10-14 minutes or until the bottom and edges start to turn slightly golden brown. You can alternate baking sheets during this process to bake the cookies quicker.
- Remove the cookies from the oven and let them sit on baking sheet for a few minutes before transferring them to a cooling rack.
- While they are on the baking sheet, top each cookie off with a few pieces of potato chips and a couple of chocolate chips.
- Transfer cookies to cooling rack and let cool.