These Potato Chip Cookies are all about texture! Each cookie is crisp on the edges, soft and chewy in the middle, and pleasingly crunchy all throughout with crushed potato chips.
3/4cupcrushed kettle cooked potato chips1.3 oz by weight
3/4cupchocolate chipssemisweet recommended
Instructions
Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.**
In a medium bowl, whisk to combine the flour and sea salt. Set aside.
Combine the brown butter, brown sugar, and granulated sugar in a large mixing bowl, and whisk to combine.
Add the egg and vanilla extract and whisk until combined. It should be glossy, thick, and shiny.
Add the dry ingredients and mix until the flour has almost disappeared into the cookie dough.
Pour in the potato chips and chocolate chips, and stir those in gently with a spatula until distributed. All the flour should be incorporated into the dough at this point.
Portion the cookie dough onto the lined sheet pan using a large cookie scoop (size 20 3T). Then roll each into a smooth ball between the palms of your hands, and flatten with a glass or the bottom of a measuring cup. I like to put a maximum of 6 cookie dough balls on the half sheet pan, but you can probably get away with 8.
Bake the cookies for 12 minutes, until they are just beginning to turn golden brown on the edges. Ideally they should be a little bit underbaked in the middle.
Let the cookies cool on a wire rack for a few minutes, then enjoy while warm.
Notes
*See my post on how to make Brown Butter. It is very simple and takes 5 minutes. If you don't want to use brown butter, you can use regular melted butter instead.**This batch of dough will make about 16 cookies. I tend to bake in batches instead of putting a few trays of cookies on different racks, because in my oven the higher racks tend to brown the cookies too quickly. If you want to bake all at once, you can probably do 8 cookies each on 2 trays.