Double Chocolate Potato Chip Cookies
Rich and fudgy double chocolate cookies with a surprising salty crunch from potato chips, creating a unique balance of sweet and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup crushed potato chips
Instructions
- Preheat oven to 180°C (350°F) and line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, whisk flour, cocoa powder, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips and crushed potato chips.
- Scoop tablespoon-sized dough portions onto baking sheets, leaving space between them.
- Bake for 10–12 minutes until edges are set and centers slightly soft.
- Cool on baking sheet briefly, then transfer to a wire rack.
Notes
- Do not overmix the dough to keep cookies soft.
- Use slightly crushed potato chips for best texture.
- Chill dough if cookies spread too much.
- Sprinkle sea salt on top for extra flavor contrast.
- Store in airtight container to maintain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
