Ingredients:
- 3/4 cup (170g) unsalted butter
- 1 cup (220g) brown sugar
- 1/4 cup (60g) white sugar
- 1 egg + 1 egg yolk
- 1 tbsp vanilla extract
- 2 cups (286g) all-purpose flour
- 3/4 tsp baking soda
- 1 tbsp cornstarch
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup potato chips, crushed into large pieces (Lays or Ruffles)
Instructions:
- In a saucepan over medium-low heat, brown the butter, stirring constantly until it begins to foam and turn golden brown, emitting a sweet nutty aroma. As soon as the butter starts to brown and smell nutty, remove it from the heat and pour it into a bowl to cool.
- Combine the cooled butter with white and brown sugar. Add vanilla, egg, and egg yolk, and mix well.
- In a separate bowl, combine flour, baking soda, cornstarch, and salt. Gradually add to the bowl of wet ingredients and stir with a spatula until no flour clumps remain. Avoid overmixing. Add chocolate chips and potato chips, and gently fold in.
- Form dough balls, place them on a baking sheet lined with parchment paper, and refrigerate for 3 hours or overnight. Chilling is mandatory.
- Preheat the oven to 350°F (175°C). Bake for 13 minutes. Let them cool on the baking sheet before transferring to a wire rack to cool completely.
Notes:
- The only issue with these cookies is that they don’t hold up well after a couple of days. The potato chips tend to soften in the cookies. It’s best to serve them the same day they come out of the oven or the next day!
- Avoid crushing the potato chips too much, as they will break up even more as they mix into the dough.
- Browned butter can evaporate, leaving you with less liquid. For this reason, add the flour gradually to ensure the dough doesn’t end up dry.
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