Best Chocolate Chip Cookies with Salted Potato Chip Crunch

Ingredients

• 3 oz Dark Chocolate (70% cocoa, roughly chopped)
• 3 oz Milk Chocolate (roughly chopped)
• 0.5 cup Kettle‑Cooked Plain Salted Potato Chips (crushed to medium‑fine consistency)
• 0.5 cup White Sugar
• 0.75 cup Light Brown Sugar (packed)
• 0.5 cup Unsalted Butter (melted, not browned)
• 1 Egg (large, room temperature)
• 1 Egg Yolk (large, separated from white)
• 1 tsp Kosher Salt
• 0.5 tsp Baking Soda
• 2 tsp Vanilla Extract
• 1 cup All‑Purpose Flour (plus 6 tbsp (total 1 ¾ cups))
• 6 tbsp All‑Purpose Flour

Instructions

1. Chop Chocolate

   Roughly chop the dark and milk chocolate into bite‑size pieces. Run the knife through the pile a couple of times so some pieces become powdery for a marble effect.

   Time: PT5M

2. Combine Sugars and Butter

   In the mixing bowl whisk together ½ cup white sugar and ¾ cup packed light brown sugar. Add ½ cup melted unsalted butter and whisk until smooth and glossy.

   Time: PT5M

3. Add Egg and Yolk

   Crack the whole egg into the bowl and beat quickly to emulsify. Then carefully separate and add one egg yolk, beating until fully incorporated and the mixture looks creamy.

   Time: PT3M

4. Add Salt, Baking Soda, and Vanilla

   Whisk in 1 tsp kosher salt, ½ tsp baking soda, and 2 tsp vanilla extract until evenly distributed.

   Time: PT2M

5. Incorporate Flour

   Add half of the flour (1 cup + 3 tbsp) to the wet mixture and stir with a rubber spatula until just combined. Add the remaining flour and gently fold until the dough comes together. Do NOT overmix.

   Time: PT5M

6. Add Crushed Potato Chips

   Place ½ cup kettle‑cooked plain salted potato chips in a zip‑top bag and crush by hand to a medium‑fine texture. Fold the crushed chips into the dough.

   Time: PT3M

7. Fold in Chocolate

   Add the chopped dark and milk chocolate to the dough and fold gently until the chocolate is evenly dispersed.

   Time: PT3M

8. Chill Dough

   Cover the bowl with plastic wrap and refrigerate the dough overnight (or at least 12 hours) for optimal flavor and reduced spread.

   Time: PT0M

9. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

10. Temper Dough for Scooping

    Remove the chilled dough from the fridge and let it sit at room temperature for 10–15 minutes so it’s easier to scoop.

    Time: PT15M

11. Portion and Bake

    Line a baking sheet with parchment paper and lightly spray with oil. Using a 1.5–2 tbsp cookie scoop, place dough mounds about 2 inches apart. Bake at 350°F for 10–11 minutes, until edges are golden and centers look slightly underbaked.

    Time: PT11M

    Temperature: 350°F

12. Cool Cookies

    Let cookies rest on the parchment for 5 minutes, then slide a thin spatula underneath and transfer to a cooling rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

18 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Milk Chocolate: White chocolate
• Instead of Kettle‑Cooked Plain Salted Potato Chips: Plain pretzel crumbs
• Instead of White Sugar: Granulated sugar
• Instead of Light Brown Sugar: Dark brown sugar
• Instead of Unsalted Butter: Margarine
• Instead of Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Egg Yolk: Additional whole egg
• Instead of Kosher Salt: Fine sea salt (½ tsp)
• Instead of Baking Soda: Baking powder (1 tsp)
• Instead of Vanilla Extract: Maple extract
• Instead of All‑Purpose Flour: Bread flour (slightly higher protein)

Equipment Needed

• Large Mixing Bowl
• Whisk
• Rubber Spatula
• Kitchen Scale (optional)
• Cookie Scoop (1.5–2 tbsp)
• Baking Sheet
• Parchment Paper
• Oven
• Cooling Rack
• Plastic Wrap or Bowl Cover

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• For an extra salty crunch, sprinkle a pinch of flaky sea salt on top of each cookie just before baking.
• If you prefer a fully dark chocolate flavor, replace the milk chocolate with an additional 3 oz dark chocolate.
• Using a kitchen scale for the chocolate and butter improves consistency across batches.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a single layer, then transfer to a zip‑top bag; keep for up to 3 months.

Room temperature: Keep in a sealed tin or container at room temperature for up to 3 days.

Make-Ahead Tips

• Chill the dough for 12–24 hours for deeper flavor.
• Portion dough into balls before chilling; you can bake directly from the fridge.
• Freeze unbaked dough balls for up to 2 weeks; bake from frozen adding 2 extra minutes.