Description

These unique cookies blend the buttery sweetness of a classic chocolate chip dough with the irresistible salty crunch of wavy potato chips. Chilled before baking to ensure a thick and chewy texture, they are the ultimate treat for anyone who loves a sweet and savory flavor combination.

Ingredients

1 cup unsalted butter, softened
3/4 cup light brown sugar
3/4 cup white sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups self-rising flour
1 cup semi-sweet chocolate chips
2 cups wavy potato chips, coarsely crushed

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Instructions

In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar with an electric mixer until pale and fluffy.
Add the eggs, self-rising flour, and vanilla extract to the mixture, beating until a thick, uniform dough forms.
Gently fold in the semi-sweet chocolate chips and crushed wavy potato chips with a spatula, being careful not to over-crush the chips.
Cover the dough and refrigerate for at least one hour to improve the flavor and texture of the cookies.
Preheat your oven to 350 degrees Fahrenheit and scoop rounded mounds of dough onto a lightly greased baking sheet, spaced two inches apart.
Bake for 10 to 12 minutes until the edges are golden brown, then allow them to cool on the pan for five minutes before transferring to a wire rack.

Notes

To ensure the best texture, avoid using thin potato chips as they tend to dissolve into the dough; the ridges of wavy chips provide the necessary structure. For the best flavor balance, use a high-quality semi-sweet chocolate to contrast the salty chips. If the dough is too firm to scoop after its time in the refrigerator, let it rest at room temperature for five minutes before portioning.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American