Ingredients

The following ingredients have 18 Servings
  • 1 cup unsalted butter (8 ounces room temperature)
  • 1 cup brown sugar (200 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 2 1/2 cups all-purpose flour (325 grams )
  • 1 teaspoon baking soda (5 grams)
  • 1/2 teaspoon salt (3 grams)
  • 1 teaspoon vanilla extract (5 grams)
  • 2 cups coarsely crushed potato chips (113 grams (4 ounces))
  • 2 cups chocolate chips (340 grams)

Instruction

  • Using a hand mixer or stand mixer, cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 2-3 minutes.
  • Mix in the eggs and vanilla. Mix for 1 minute or until well combined.
  • Add in the flour, salt and baking soda. Mix until combined.
  • Lastly, mix in the potato chips and chocolate chips. 
  • Scoop the dough into balls using a 1 1/2" cookie scoop and place on a parchment paper lined baking sheet.
  • Refrigerate for at least 1 hour. 
  • Preheat the oven to 350ºF.
  • Place dough balls 2" apart on a parchment lined baking sheet (or use a silicone baking mat). If you'd like, press a few extra chocolate chips on the top of the dough balls which will make them look pretty after baking.
  • Bake for about 11 minutes, or until the cookies are lightly brown around the edges.
  • If you'd like the cookies to be perfectly round, use a large round cookie cutter (or a wide mouth mason jar ring) to place over the hot cookie. Use your hand to make quick circles on the pan, which will round out the cookie. You have to do this when the cookies is hot, so work quickly immediately after the cookies come out of the oven.
  • Allow the cookies to cool on the pan for 3-4 minutes, then move to a wire rack to cool completely.
  • Store in an airtight container at room temperature.