Potato Chip Chocolate Chip Cookies
Back to Recipes & MoreIngredients
- 2 ½ cups (313 g) all-purpose flour
- ½ tsp (2 g) ground cinnamon
- ¾ tsp (4 g) salt
- ½ tsp (3 g) baking soda
- ¼ tsp (2 g) baking powder
- 1 cup (227 g) unsalted butter, softened
- 1 ¼ cup (271 g) Redpath® Demerara Style Sugar, packed
- ½ cup (100 g) Redpath® Granulated Sugar
- 2 large egg yolks
- 1 large egg
- 1 tbsp (15 ml) pure vanilla extract
- 2 cups (76 g) lightly crushed potato chips (salted, regular or ruffled)
- 1 ⅔ cups (283 g) dark or semi-sweet chocolate chips, roughly chopped
Instructions
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder until thoroughly combined. Set aside.
- In the bowl of a stand mixer, with the paddle attachment, cream the butter with the Redpath® Demerara Style Sugar and Redpath® Granulated Sugar until fluffy and pale in colour; about 3 minutes.
- Beat in the egg yolks, egg, and vanilla extract until well-mixed.
- Add the flour mixture. On low speed, stir until combined.
- With a rubber spatula, fold in lightly crushed potato chips and the roughly chopped chocolate chips.
- With a small ice cream scoop, portion out the dough and place onto the prepared baking sheets. Place baking sheets into the fridge to chill; at least 30 minutes.
- With a flat-bottomed drinking glass, gently but firmly press down each mound of dough.
- Place baking sheets into the preheated oven for 15 to 17 minutes, or until edges are golden brown in colour and still soft in the centre. Rotate pans halfway through baking.
- Allow cookies to cool on the pan for 5 minutes before removing and placing them on a wire rack to cool completely.
- Store cooled cookies in an airtight container for up to 4 days.
*Make sure all of your ingredients are room temperature before making this recipe.
*Portioned out cookie dough can be frozen on the baking sheet and placed as a single layer in a large freezer bag, or a freezer-safe container. Place frozen cookies onto a parchment-lined baking sheet and allow to thaw in the fridge overnight before placing into the preheated oven. Dough can be baked off from frozen, but will need a few extra minutes for the cookies to be fully baked.
*If dough cannot be fully portioned out, cover bowl with plastic wrap and place into fridge while cookies are baking. Ensure baking sheets are cool before portioning out chilled dough onto the baking sheets. Proceed with recipe, as usual.
*Redpath® Dark Brown Sugar can easily be substituted for the Redpath® Demerara Style Sugar.
