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American·Dessert

Kettle-Chip Chocolate Chip Cookies

A fascinating twist on the classic chocolate chip cookie that incorporates crushed kettle-cooked potato chips for a unique, addictive texture and a perfect salty-sweet balance.

Prep

15m

Cook

12m

Total

57m

Serves

16

Method

  1. 01

    In a small bowl, whisk together the all-purpose flour, salt, and baking soda until well combined; set aside.

    Step 1
    Watch · 0:32
  2. 02

    In a large mixing bowl, combine the softened butter, white sugar, and brown sugar. Use a hand mixer to cream the mixture until light and fluffy.

    Step 2
    Watch · 0:54
  3. 03

    Add the egg and beat until fully emulsified. Pour in the milk and vanilla extract, then mix again until thoroughly incorporated into the buttery base.

    Step 3
    Watch · 2:13
  4. 04

    Add the coarsely crushed potato chips and chocolate chips to the wet mixture. Use a spatula to fold them in. Avoid crushing the chips too fine; they should provide noticeable texture.

    Step 4
    Watch · 2:28
  5. 05

    Add the dry flour mixture. Use a spatula to fold and smash the ingredients together until the flour completely disappears and a thick dough forms. Chill the dough in the refrigerator for at least 30 minutes for the best texture.

    Step 5
    Watch · 3:24
  6. 06

    Preheat your oven to 375°F (190°C). Scoop rounded tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them well apart. Bake for about 12 minutes, or until the edges are golden brown.

    Step 6
    Watch · 4:32
  7. 07

    Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

    Step 7
    Watch · 5:23

From Chef John

  • “No, it's not crazy, this really actually does work.”
  • “You are, after all, the Wookies of your potato chip cookies.”
  • “I'm a warm guy, but I'm not a warm cookie guy.”