Chocolate & Potato Chip Cookies
When it comes to a nice hot, fudgy chocolate chip cookie straight from the oven, not much can come close to beating it. Perhaps the only thing I can think that is better than that, is a batch of fragrant kanelbulle (Swedish cinnamon scrolls, laced with cardamon) straight from the oven, with a tall glass of cold milk and good company to share them with.
The best way to improve on those fudgy chocolate chip cookies, is to put potato chips in your cookie dough! The flavour combination of that sweet and saltiness will have you wanting more. All you need is some plain, salted potato chips. I don’t think adding in salt & vinegar or sweet chilli flavours will work here. Keep it simple!
I found this recipe online, but have taken out the extra salt as I found them TOO salty by the time I added in the chips. Perfection out of the oven with a tall glass of cold milk 🙂
Chocolate & Potato Chip Cookies
Print RecipeIngredients
- 140 g unsalted butter softened
- 110 g caster sugar
- 110 g light brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 3/4 tsp baking powder
- 1/2 tsp bicarbonate soda
- 125 g plain flour
- 95 g bread flour
- 190 g semi-sweet chocolate chips
- 1 cup plain potato chips
Instructions
- In the bowl of a stand mixer, cream together butter and sugars. Mix in egg and vanilla, followed by salt, baking powder, baking soda and flour. Mix until no streaks remain and all ingredients have been incorporated well. Stir in by hand with a spatula the potato chips and chocolate chips. Cover and chill for 1-2 hours.
- Preheat oven to 180°C (160°C fan-forced). On a lined baking sheet, using an ice-cream scoop, space cookies 5cm apart. Bake for 10-12 minutes or until edges are lightly golden. Allow cookies to rest on tray for 5 minute prior to transferring to a wire rack to cool completely. Store in an airtight container.
Notes
Claudia | The Brick Kitchen
I have been mulling over adding potato chips to cookies ever since I saw the momofuku milk bar compost cookies, but have never got around to it – think you have fully convinced me with this post though!! They look incredibly good, and I can imagine the sweet salty combination would work perfectly (you just have to look at salted caramel and the advent of pretzel brownies to see that haha!!). I’m sure the extra potato chip crunch must be pretty amazing too 🙂
Maureen | Orgasmic Chef
I’ve heard of these but I’ve never tasted one. I’ll have to get the mixing bowl out and give it a go!
Nicole - Champagne and Chips
What a fabulous flavour combination. I am always a little worried that the chips will go soggy though…I suppose these didn’t last long enough to find out 🙂
Debs @ Wilde Orchard
Shellie, these make me CRAZY happy. For someone who always has something sweet, then salty to balance out all the sugar I just ate and does this on a rinse and repeat cycle these cookies are a dream!! Thank you!
Iron Chef Shellie
So glad to hear you love them!
dots
so i used cold butter and cold egg because i live in the tropics and it just works better for me. i formed the cookies straight away and put them in the freezer for about an hour before baking. they came out really good. i think a pinch of chili would give them a nice touch, perhaps? anyhow, easy and tasty, thank you!
Iron Chef Shellie
Nice to hear how you have adapted it to where you live! Feel free to add a pinch of chilli next time if you think it will work 🙂