Potato Chip Cookies

Love chocolate chip cookies? Prepare to meet your new obsession. Sweet and salty, crunchy on the outside and chewy in the center, these potato chip cookies take everything we love about the classic chocolate chip cookie and crank up the volume—big time.

Ingreadient:

• 1 1/2 c. (180 g.) all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2/3 c. (133 g.) light brown sugar
• 1/2 c. (1 stick) unsalted butter, room temperature
• 1/3 c. (65 g.) granulated sugar
• 1 large egg
• 2 tsp. pure vanilla extract
• 1 c. semisweet chocolate chips
• 2 3/4 c. (145 g.) crushed kettle-style potato chips, divided

Direction

1. In a medium bowl, whisk flour, baking soda, and salt. In the large bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, butter, and granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes.
2. Beat in egg and vanilla until combined, then reduce speed to low and beat in dry ingredients until incorporated. Fold in chocolate chips and 2 cups potato chips. Cover bowl and refrigerate 1 hour.
3. Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. Place remaining 3/4 cup potato chips in a small flat dish.
4. Scoop dough into balls about 3 tablespoons (2 ounces) each. Roll in potato chips, gently pressing to adhere. Arrange on prepared sheets, spacing about 1" apart. With a clean palm, flatten balls into pucks about 2 1/2" in diameter.
5. Bake cookies, rotating sheets top to bottom and back to front after 7 minutes, until puffed and golden brown around the edges, 11 to 14 minutes.
6. Let sit 2 minutes on baking sheets, then transfer to a wire rack and let cool completely. 
7. Make Ahead: Cookies can be made 3 days ahead. Store in an airtight container at room temperature.