Potato Chip Chocolate Chip Cookies

Want a refresher on how to make this?

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Makes 14-18 | Bake: 15-20 min | Oven: 350°

INGREDIENTS

• 2 cups all purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 4 oz room temperature butter

• 4 oz room temperature shortening

• 3/4 cup light brown sugar

• 3/4 cup granulated sugar

• 1 teaspoon salt

• 1 1/2 teaspoons vanilla extract

• 2 whole large eggs

• 1 bag dark chocolate chips

• 3-4 large handfuls potato chips (I like to use the ones with ridges)

INSTRUCTIONS

Prepare your oven and dry goods

Turn your oven to 350*F and line two baking trays with parchment paper.

In a small bowl, whisk together the flour, baking powder, and baking soda then set it aside.

Make your batter

In the bowl of a stand mixer fitted with a paddle attachment, add the butter, shortening, brown sugar, and granulated sugar.

Beat together on high speed for one minute, then turn the machine off, scrape the sides, add the vanilla and salt, and beat an additional 1-2 minutes until the mixture has turned pale and is very fluffy.

Add the eggs, one at a time, and let the machine beat for at least 30-45 seconds between each addition.

Turn the machine off, then scrape it down one last time before adding in the flour mixture and the chocolate chips.

Run the machine on low just until you cannot see anymore of the white from the flour, then add in the handfuls of potato chips with the machine running and let it run just until they are evenly incorporated. Don’t overt mix as you want some nice big chunks of potato chips!

Scoop and chill

Using a 2twoounce ice cream scoop or a large tablespoon, scoop the batter into even balls onto one of the baking sheets. No need to space them out, you’re just going to chill them first.

Scoop all the batter and you should have anywhere from 12-18 cookies, depending on how large you scooped them.

Cover the scoops and chill the batter in the fridge for at least 30 minutes, or up to overnight.

Bake the cookies

Spread the cookies out onto the prepared baking sheets (I only do 6 per sheet) then bake from cold in the 350*F oven for 10 minutes, before switched the positions in the oven and baking an additional 5-10 minutes.

My rule when baking cookies is to take them out of the oven JUST before I think they’re acrautlly done. This leaves you a super gooey center and nice crisp edges.

Cool on a wire rack for 10 minutes before digging in!

Pro tip: Scoop and freeze the dough balls to have them on hand whenever you need! Bake from frozen at 325*F for about 25 minutes