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Best Chocolate Chip Cookies with Salted Potato Chip Crunch
Joshua Weissman's ultimate chocolate chip cookie recipe featuring a secret ingredient—crushed kettle‑cooked salted potato chips—for a perfect balance of sweet, salty, chewy and crunchy. The dough is chilled for optimal texture and baked to a golden edge with a slightly underbaked center for gooey chocolate goodness.
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Critical Success Points
- • Do not overmix after adding flour.
- • Chill the dough for at least 12 hours before baking.
- • Fold in chocolate and crushed chips gently to maintain texture.
- • Bake until edges are golden and centers are slightly underbaked for a gooey interior.
Safety Warnings
- • Melted butter is hot; handle with care to avoid burns.
- • Raw eggs can carry salmonella; wash hands and utensils thoroughly.
- • Use oven mitts when handling hot baking sheets.
- • Sharp knives used for chopping chocolate can cause cuts.
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