Chocolate and potato chip cookies


  • 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)


    1. 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.
    2. Combine the cooled butter with white and brown sugar. Add vanilla, egg, and egg yolk, and mix well.
    3. 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.
    4. Form dough balls, place them on a baking sheet lined with parchment paper, and refrigerate for 3 hours or overnight. Chilling is mandatory.
    5. 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.


    • 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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