Description

These unique cookies offer the ultimate sweet and salty experience by combining the buttery richness of a classic chocolate chip dough with the irresistible crunch of wavy potato chips. Designed to stay soft and chewy for days, they are the perfect addition to any cookie jar.

Ingredients

1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups self-rising flour
2 cups wavy potato chips, coarsely crushed
1 cup semi-sweet chocolate chips

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Instructions

Cream together the softened butter, brown sugar, and white sugar with an electric mixer on medium speed for about three minutes until pale and fluffy.
Beat in the eggs one at a time, then add the vanilla extract and self-rising flour, mixing until just combined.
Using a spatula, gently fold in the chocolate chips and crushed wavy potato chips until evenly distributed.
Cover the dough and refrigerate for at least one hour to prevent excessive spreading during baking.
Preheat oven to 350°F (175°C) and scoop dough onto a greased sheet, baking for 10 to 12 minutes until edges are golden but centers remain soft.

Notes

For the most consistent results, measure your flour using the spoon-and-level method to avoid a dry cookie. If your kitchen is particularly warm, keep the dough in the fridge between baking batches to ensure the fat stays cold and prevents the cookies from thinning out too much.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American