Chocolate Chunk Potato Chip Cookies
Chocolate Chunk Potato Chip Cookies add a subtle crunch and a flavor-enhancing boost of salt! Plus they’re packed full of big ol’ chunks of chocolate!!
This Potato Chip Cookie Recipe is a wonderful way to shake up your snack options, lunch box treats, or to refresh your freezer with emergency cookies.
Why You Must Make
- Just look at those big chocolate chunks!
- Salt is a flavor enhancer, so the salty chips just magnify the deliciousness of these cookies!
- Who doesn’t love an excuse (like a new recipe!) to bake up a batch of chocolate chip cookies?
- Broken Potato Chips – Tested with thin, non-ruffled potato chips. Any variety of plain potato chips will work.
- Butter – Salted Butter. Generic or store brands have more water added and will make flatter cookies.
- Milk Chocolate Chunks – May use packaged chunks or cut your own from milk chocolate bars
- Sugar – Regular granulated sugar
- Brown Sugar – Always pack your brown sugar into the measuring cup. This helps with a consistent measurement across the board.
- Vanilla Extract – Make sure your bottle says “Real” not Artificial. Though less expensive, artificial vanilla does not provide a quality vanilla flavor.
- Eggs – Use large, unless otherwise noted.
- Baking Soda, Table Salt, All-Purpose Flour
- As with most cookie recipes, it’s best to have your eggs and butter at room temperature for easier incorporation.
- Do not overmix the dough. Using a mixer with a whisk attachment will beat air into the dough, making the cookies more cakey than chewy.
- Stir in any add-ins at the end. Feel free to use other kinds of chocolate chunks or even chocolate chips.
- For soft cookies, do not overbake. Remember that the cookies will still cook while cooling on a hot cookie sheet.
Frequently Asked Questions
There is no answer from Dr. Google. Perhaps a baker was tired of throwing out the crumbs left in the bottom of a potato chip bag and added them to her cookies? But there’s really no information available.
Just mix in the crumbled potato chips along with the chocolate chunks and bake like normal chocolate chip or chunk cookies.
As far as I could tell, the potato chips just added a little texture to these cookies. Not as crunchy as nuts, but it’s noticeable. They do not taste salty.
Yes, they freeze well for up to 3 months if kept in an airtight container. They can be stored at room temperature for 3-4 days without affecting the quality.
You May Also Like:
- Black and White Chewy Chocolate Chunk Cookies from Recipe Girl
- Oatmeal Chocolate Chunk Cookies
- Brown Butter Chocolate Chunk Bars
- Triple Chocolate Chunk Oatmeal Cookies
- More of the Best Cookie Recipes
- 2 cups coarsely broken potato chips
- 1 cup butter
- 1 cup milk chocolate chunks (plus more to garnish)
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla
- 2 eggs
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups flour
- Preheat oven to 375°.
- Line your baking sheet with parchment paper and set it aside.
- In the bowl of your stand mixer fit with the paddle attachment, beat the butter and both sugars on medium speed for 2 minutes.
- Add in vanilla, eggs, baking soda, and salt mixing until incorporated, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Stir in the chocolate chunks and potato chips.
- Using a medium cookie scoop drop the dough onto the prepared baking
sheet, spacing them well apart.
- Bake the cookies for 9-11 minutes until the edges are golden, but the tops are still pale.
- Allow the cookies to cool on the baking sheet for 5-7 minutes before transferring to a
wire rack to cool completely.
I used thin potato chips.
Reserve extra chocolate chunks to press into the warm cookies when they come out of the oven. This will give a more bakery-worthy presentation.
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Amount Per Serving: Calories: 153Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 116mgCarbohydrates: 19gFiber: 0gSugar: 10gProtein: 2g
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