Potato Chip Toffee Chocolate Chip Cookies
People are always giddy when I serve these and announce that they have crushed potato chips in them! A really fun, unexpected version of the tried-and-true chocolate chip cookie. Wavy potato chips are ideal for this recipe, mainly because they just look cool when you see bits of them poking out of the cookie, but you can use any type of plain potato chip, wavy or not.
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cups (1 1/2 sticks) butter, melted
- 3/4 cups light brown sugar
- 1/2 cups granulated sugar
- 1 large egg, plus 1 egg yolk
- 2 teaspoon vanilla
- 1/2 cups semi-sweet chocolate chips
- 3/4 cups crushed potato chips
- 1/2 cups toffee pieces (such as Heath bars)
Instructions
- 1
Preheat the oven to 325. Line two large cookie sheets with parchment paper or silicone baking mats.
- 2
Whisk the flour, baking soda, cornstarch and salt together in a large bowl. Set aside.
- 3
In a medium bowl, or in the bowl of a stand mixer, mix together melted butter, brown sugar, and granulated sugar until no sugar lumps remain. Whisk in the egg, then the egg yolk, and then whisk in the vanilla.
- 4
Add the dry ingredients to the wet ingredients and mix together. Using a wooden spoon or rubber spatula, gently mix in the chocolate chips, crushed potato chips, and toffee pieces.
- 5
Roll the dough into balls and place on the cookie sheets.
- 6
Bake for 11-12 minutes. The cookies will look very soft and may look underbaked. Remove from oven and allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack (if you haven’t eaten them all already!) Cookies will stay fresh in an airtight container at room temp for a few days.
Cook it from the original
This recipe comes from callmesugarbaking.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on callmesugarbaking.com