Potato Chip Chocolate Chunk Cookies


Up until now the Browned Butter Chocolate Chunk Cookie recipe had been my go-to. It was literally the only chocolate chunk/chip recipe that would succeed for me-if I tried anything else, a hot mess would emerge from my kitchen and the cookies would be pretty jacked up too. While my safe recipe was amazingly delicious, they did take a little more time to make. I got a crazy wild hair one day and decided to try the Salted Chocolate Chunk Cookie recipe by Smitten Kitchen. Then I saw the nearly empty bag of Kettle Sea Salt Krinkle cut potato chips sitting sadly on my counter. They were screaming to be put to use, to have their life’s purpose executed. Then I realized, how yummy would the cookies be with POTATO CHIPS?!?!?!

And there you go. This morsel was created in my kitchen:


You guys. This is just awesome. The base recipe is perfect and easy to make. I’ve added Marshmallow Bits, bacon…all sorts of yumminess. Go. Go forth and make these. You will be the most popular person ever.

Potato Chip Chocolate Chunk Cookies


  • 1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
  • 2 tablespoons (25 grams) granulated sugar
  • 2 tablespoons (25 grams) turbinado sugar (you can use more brown or white sugar, but she says this adds a subtle crunch that is delightful. Who am I to mess with things?)
  • 3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar (I used light brown)
  • 1 large egg (I always use jumbo eggs. Not sure why)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • Heaped 1/4 teaspoon fine sea or table salt
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1/2 pound (225 grams) chocolate (I used some dark-ass chocolate. 76% I think from Trader Joe’s), cut into roughly 1/4-inch chunks
  • Crushed potato chips-preferably the Kettle Brand Sea Salt Krinkle Chips. It gives it more substance.


  • Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes.
  • Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed.
  • Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. With a spatula, fold/stir in the chocolate chunks gently. The dough will be sticky.
  • She says this isn’t necessary, but I always refrigerate the dough for at least 2 hours.
  • Scoop cookies into 1 1/2 tablespoon mounds and roll in the crushed potato chips.
  • Space them on the prepared baking sheet 2″ apart.
  • Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside.
  • Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.



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