therecipelab potato chip chocolate chip cookie

Potato Chocolate Chip Cookie

Written by on in Sweet

I know this sounds slightly weird – but sweet and salty work great together in a dessert. Adding salt in any dessert is common to cut through the sweetness, but salted potato chips is a whole other game. It not only gives relief from the sweetness of the cookie but adds an extra crunch. Experimental, unique and delicious, you will be glad you tried this Potato Chocolate Chip Cookie recipe.

I’m excited to use potato chips as a staple ingredient in my desserts hereafter. It makes you wonder, but it’s a good wonder, trust me!

If you make these Potato Chocolate Chip Cookie or would like to try my other dessert recipes, click here. Do tag me on Instagram if you make this, enjoy!

Potato Chocolate Chip Cookies

Potato Chocolate Chip Cookies

Recipe by Aishwarya
Prep time

30

minutes
Cooking time

15

minutes

Ingredients

  • 6 tbsp unsalted butter

  • 1/4 cup + 2 tbsp brown sugar

  • 2 tbsp powdered sugar/castor sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 1/2 cup + 6 tbsp all-purpose flour

  • Pinch of baking soda

  • 1/2 tsp salt

  • 1/2 cup semi-sweet chocolate – chopped roughly

  • 1/2 cup salted potato chips (I used Lay’s)

  • CHOCOLATE COATED CHIPS (OPTIONAL)

  • 10 whole salted potato chips

  • 1/2 cup dark chocolate

Directions

  • Melt the unsalted butter in a saucepan on medium heat. We need to brown the butter to develop a deep amber colour. This adds a nuttiness flavour profile to the cookie.
  • Keep a close eye on the butter. It should take 6-7 minutes. Once done, remove from heat and let it cool down completely.
  • In a large bowl, add the two sugars (brown and castor), one egg and vanilla extract. Whisk until combined and light in colour.
  • In a seperate bowl, sift the flour along with baking powder and salt. Mix half the dry ingredients into the wet ingredients. Mix and add in the second half of dry ingredients and combine well.
  • Add in 3/4 of the chocolate chunks and 3/4 cup of the potato chips. Save the rest of both to top the cookie. Mix the dough well until combined. Do not overmix.
  • Chill the dough for half an hour in the refrigerator.
  • Preheat the oven to 170°C. Line a baking tray with parchment paper and set it aside.
  • Scoop 1 1/2 tbsp of cookie dough, make it into a ball by rolling it in between your hands. Place on the baking tray and lightly flatten. Dot them with the balance chocolate chunks. Repeat for all until all the dough has been used.
  • Bake for 7-8 minutes or until they start to turn golden brown around the edges.
  • Remove from the oven. Sprinkle with sea salt and let them cool completely.
  • For the garnish – melt the dark chocolate in the microwave at 30-second bursts until smooth and fully melted.
  • Dip one side of the cookie partially in dark chocolate and place it on a wire rack. Sprinkle them with leftover lightly crushed potato chips on the chocolate. Repeat for all the cookies.
  • Using the balance melted dark chocolate, dip whole salted potato chips halfway and place them on the wire rack.
  • Lastly, once the dark chocolate on the potato chips has hardened place on the cookie and serve.
  • Enjoy!