Chef notes
This cookie recipe is combines two favorite snack foods in one sweet and salty treat. Velvety chocolate chunks and salty, crunchy kettle chips are truly the perfect combination. In Idaho, we absolutely love our potatoes and these cookies are the perfect way to celebrate this incredibly versatile veggie.
Ingredients
- 1 cup salted kettle potato chips, crushed
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1/2 cup shortening
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1½ teaspoon baking soda
- 1½ teaspoon salt
- 1¼ cups dark chocolate chunks, divided
- 2 teaspoons sea salt
Preparation
1.Preheat the oven to 350 F and line two large cookie sheets with parchment paper or silicone baking mats.
2.Place potato chips in a shallow bowl and gently crush with your fingers. You do not want to totally mash them into dust.
3.In a stand mixer fitted with the paddle attachment, cream the butter, shortening, brown sugar and sugar on high speed until light and fluffy.
4.Add the eggs and vanilla and mix until fully combined.
5.Add the flour, baking soda and salt, then mix on low while slowly adding 1 cup of the chocolate chunks, mixing until just combined; do not overmix.
6.Shape the dough into 24 golf ball-sized pieces.
7.Press the remaining chocolate chunks into the tops of the dough balls, adding a couple of chunks to each.
8.Dip the cookies into the potato chips, coating the tops and sides of the cookies before placing them an inch apart on the prepared baking sheets.
9.Sprinkle the tops with a little sea salt.
10.Bake until the cookies begin to brown, 12 to 15 minutes.
11.Let cookies sit on the baking sheets for 5 minutes before carefully transferring them to a cooling rack.
