An Extra-Crispy Chocolate Chip Potato Chip Cookies Recipe

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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with a friend, photographer Evan Sung. Sussman's most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than 50 Recipes for America's Best Fried Chicken and Sides.

The chocolate chip cookie may already be a damned near-perfect food, but the addition of kettle-style potato chips and flaky Maldon salt ups its crunch game exponentially. After much experimentation I opted for the thick, deep crunch of Kettle chips. Though I'm a fan of melt-in-your-mouth, Lay's-style chips, they just didn't hold up to the heft of the buttery cookie dough, which has its own, whole-other-level thing going on thanks to an egg-yolk-enriched recipe and some nutty browned butter. Bonus: I recently pulled a few of these babies out of the freezer after a couple of months, and after defrosting they — including the chips — maintained their deep crunch.

An Extra-Crispy Chocolate Chip Potato Chip Cookies Recipe
No Ratings
Prep Time
25
minutes
Cook Time
30
minutes
Servings
2
dozen cookies
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 sticks plus 1 tablespoon unsalted butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1/4 to 1/2 cup Kettle-style potato chips
  • Maldon or other flaky sea salt
Directions
  1. Preheat the oven to 350°F. Line two large-rimmed baking sheets with parchment paper and set aside.
  2. In a medium bowl, sift together the flour, salt and baking soda.
  3. In a medium saucepan, melt the butter over medium heat until it begins to foam, about 3-4 minutes. Swirl the butter around in the pan until it begins to brown and smell nutty, about 6-7 minutes. Remove from the heat, set aside and cool to room temperature.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the browned butter, brown sugar and white sugar on medium-high speed until light and fluffy, about 2-3 minutes.
  5. Reduce the speed to low and beat in the egg, egg yolk and vanilla until just combined. Slowly add the flour mixture and beat until just incorporated, then use a rubber spatula to stir in the chocolate chips.
  6. Using your hands, gently crush the potato chips and knead into the dough until well distributed. Using two tablespoons of dough at a time, roll the dough into balls. Place the balls of dough onto the reserved baking sheets about 2 1/2 to  3 inches apart.
  7. Sprinkle the tops with Maldon sea salt and bake until the edges are lightly browned but the center still remains soft, about 10-12 minutes. Transfer to a wire rack and cool completely.
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