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Potato Chip Chocolate Chip Cookies

Browned butter chocolate chip cookies loaded with potato chips? Yes please. These potato chip chocolate chip cookies are the ultimate salty-sweet treat!

Browned butter chocolate chip cookies loaded with potato chips? Yes please. These potato chip chocolate chip cookies are the ultimate salty-sweet treat!

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 18 cookies 1x
  • Category: desserts
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 18 cookies 1x
  • Category: desserts
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 18 cookies 1x
  • Category: desserts
  • Method: oven
  • Cuisine: american

Ingredients

  • 3/4 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 1 3/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt + more for sprinkling
  • 1 1/2 cups semi sweet chocolate, chopped
  • 1 cup potato chips, lightly crushed (we used Lay’s)*

Instructions

  1. Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
  2. In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
  3. In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate and the crushed potato chips. Do not over mix.
  4. Use a 1 ounce cookie to scoop the cookie dough into balls. Refrigerate the cookie dough for at least a half hour, or overnight.
  5. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Place the chilled cookie dough balls 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
  6. Sprinkle with sea salt. Allow to cool before eating!

Keywords: potato chip chocolate chip cookies, kitchen sink cookies, chocolate chip cookies

Notes

*Make sure to not over crush the chips, as they’ll break down even more as they mix into your batter!

*Browned butter can evaporate off at different levels, so sometimes you may be left with less liquid than others. For this reason, we recommend adding the flour in increments to make sure you’re not adding too much and left with a dry dough.

*Every oven is different, so make sure you keep an eye on your cookies. We recommend taking them out right when they have puffed up and just turning golden brown on the edges. The cookies should still be raw in the middle. If you leave them in past this point they will not have that gooey center you’re looking for.