Description
A delightful twist on a classic treat, these cookies blend the rich sweetness of semi-sweet chocolate with the salty crunch of thick-cut wavy potato chips. This farmhouse-style recipe produces a thick, soft cookie that perfectly balances bold flavors and rustic textures.
Ingredients
- Unsalted butter, softened
- Light brown sugar
- White sugar
- Fresh eggs
- Self-rising flour
- Real vanilla extract
- Semi-sweet chocolate chips
- Wavy potato chips, coarsely crushed
Instructions
- In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and white sugar with an electric mixer until pale and creamy.
- Add the fresh eggs, self-rising flour, and vanilla extract to the bowl and beat until the ingredients are fully incorporated, scraping down the sides as needed.
- Gently fold in the semi-sweet chocolate chips and the coarsely crushed wavy potato chips by hand using a spatula or large spoon.
- Cover the dough and refrigerate for at least one hour to allow the fats to solidify and the flavors to meld.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and scoop rounded mounds of dough onto a lightly greased baking sheet.
- Bake for 10 to 12 minutes until the edges are golden brown, then allow them to firm up on the pan while cooling.
Notes
To achieve the perfect balance of salty and sweet, ensure your potato chips are thick-cut so they do not break down too much in the dough. Allowing the cookies to cool completely on the baking sheet will help them set properly, resulting in a chewy center and crisp edges.
- Prep Time: 1 hour 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American