If you follow me on Instagram, then this recipe may look familiar. I shared the recipe for these cookies as my entry into Valrhona Chocolate's cookie week baking challenge a little while back. I've tweaked the recipe (i.e. packed more potato chips and chocolate in) and converted it into volume measurements so that it's feasible for all!
A spin on my favorite chocolate chip cookie recipe, these cookies are perfect for when you can’t decide between a sweet or salty binge-watching snack. Brown butter provides nuttiness that contrasts well with the salty potato chips, toffee bits melt and create sweet, chewy puddles, and the combination of both semi-sweet and dark chocolate add just the right amount of richness and sweetness.
These cookies are delicious warm from the oven while the puddles of chocolate are still gooey, but they're also just as delicious and chewy once cooled.
Some notes before beginning—
This recipe calls for both semi-sweet and dark chocolate. This combination gives the perfect balance of sweetness and richness without being too much of one or the other. Use all semi-sweet chocolate if you prefer a sweeter cookie or all dark chocolate if you prefer a less sweet, more decadent cookie.
The 1.75-ounce measurement for the potato chips will be more accurate than the volume measurement due to the fact that the amount of crushed chips that can fit into a cup depends on how crushed they are. I crush my potato chips by hand into the measuring cup. I don't pack them in or anything, but I do try to crush them on the smaller side so that they're easier to mix into the dough.
Bags of toffee bits (usually Heath brand) can almost always be found in the baking aisle at your local grocery store. I like to keep a bag on hand to throw into different recipes. I happened to be out the last time I made these cookies and so I finely chopped up some mini Heath bars. Both work wonderfully.
Begin by browning the butter. Melt the butter in a small pan over medium-high heat. Once melted, you will be able to both see and hear the butter bubbling. Once the loud bubbling subsides, the milk solids around the outer edge of the pan will begin to toast. The butter will become super fragrant and the color will turn deep golden brown. Once the outer edge begins to turn colors feel free to either stir the butter or give the pan a little swirl to regulate the temperature and ensure the butter browns evenly. Quickly transfer the brown butter to a bowl to stop the browning and to cool.
While the butter cools, whisk together the flour, baking soda, and salt in a separate small bowl.
Once cooled slightly, whisk together the butter, granulated, and dark brown sugar until combined. Add the egg and vanilla and vigorously whisk until the mixture lightens in color.
Fold in the dry ingredients and then mix in the dark and semi-sweet chocolate, chips, and toffee bits. Don't be afraid about crushing the chips further while mixing.
Scoop the dough into 1 1/2 tablespoon portions and place staggered on two parchment lined sheet pans. I split my cookies into 8 on one sheet and 9 on the other.
Freeze each sheet for about 5 minutes before baking. Bake the cookies for about 8 minutes on the middle rack until the edges are golden brown and the center is just set. Alternatively, both (frozen) sheets could be baked at the same time on the top and bottom third of the oven. Just be sure to rotate the pans front to back and top to bottom.
Let the cookies cool on the tray for a minute before transferring to a wire rack to cool completely.
Enjoy!
Yield: 17 cookies
Ingredients
4 tablespoons (1/2 stick) unsalted butter
3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips*
1/4 cup dark chocolate chips*
1 cup crushed salted, ridged potato chips (about 1.75 ounces)*
2 tablespoons toffee bits*
Method
Line 2 rimmed baking sheets with parchment paper. Preheat an oven to 375 degrees f.
Melt the butter in a small pan over medium-high heat and cook the butter until the milk solids turn golden brown, 3 to 3 1/2 minutes from start to finish. Quickly transfer the brown butter to a medium bowl. Allow to cool slightly, about 10 minutes.
Meanwhile, whisk together the flour, baking soda, and salt in a separate small bowl.
Add the sugars to the butter and whisk together until combined and the sugars are visibly saturated. Vigorously whisk in the egg and vanilla until light in color and no sugar lumps remain. Fold in the dry ingredients until no dry bits remain. Mix in the chocolates, potato chips, and toffee bits.
Scoop the dough using a 1 3/4-inch scoop (about 1 1/2 tablespoon portions) and place staggered onto the parchment lined baking sheets. Freeze each sheet for about 5 minutes before baking. Bake at 375 degrees f for 8 minutes on the middle rack, rotating halfway, until golden brown around the edges and just set in the center. Let the cookies sit on the tray for 1 minute and then transfer to a rack to cool.
Storing: Leftover cookies can be stored in an airtight container for up to 1 week (if they even last that long).
*See notes above
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