Best Potato Chip Chocolate Chunk Cookies Recipes

POTATO CHIP-CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners' sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.
• On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about 1/2-inch thick). Remove parchment or plastic.
• In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1 1/4-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1 1/2 inches apart.
• Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.

POTATO CHIP-CHOCOLATE CHUNK COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Put 2 heaping cups potato chips in a large bowl and add the semisweet and caramel milk chocolates; set aside. Put the remaining 3 cups potato chips in a resealable plastic bag and finely crush with the bottom of a measuring cup; transfer to a small bowl and set aside.
• Whisk the flour, baking powder, baking soda and kosher salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on high speed until very fluffy, about 5 minutes. Add the eggs, one at a time, then add the vanilla, beating well after each addition until creamy. Reduce the mixer speed to low; gradually beat in the flour mixture until combined. Add the potato chip?chocolate mixture and beat until combined.
• Roll the dough into large balls (about 1/4 cup dough each), then roll in the crushed potato chips. Arrange 2 inches apart on 3 unlined baking sheets. Bake, switching the pans halfway through, until the cookies are browned around the edges but still soft, 20 to 22 minutes. Immediately sprinkle with flaky sea salt. Transfer the pans to racks and let cool 10 minutes, then slide a spatula under the cookies and transfer to the racks to cool completely.