These potato chip toffee chocolate chip cookies are made with all the salty crunchy sweet chocolatey ingredients the title suggests.
These cookies may sound a touch wacky but they’re perfect for when you don’t know exactly what you’re craving but you know it needs to be crazy indulgent. Crunchy, salty, chewy, sweet, and chocolate-y pretty much covers the bases. Bet you can’t stop at just one.–Renee Schettler
CAN I FREEZE THIS COOKIE DOUGH?
If, like us, you find yourself confronted with insistent cookie cravings at the most inconvenient of times, don’t stress—be smart. When you make a batch of these, set aside some of the dough and roll it into individual balls of dough. Place the dough balls on a plate and tuck them in the fridge until they’re hard through and through. Then just carefully remove from the (now-frozen) plate and drop them into a resealable freezer bag. Now you can cookie all—or one—of them anytime you desire. Cook from frozen and add one extra minute to the time in the oven.
Potato Chip Toffee Chocolate Chip Cookies
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 12 tablespoons (6 oz) butter melted
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup crushed salted plain potato chips
- 1/2 cup toffee pieces (such as Heath® bars)
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no sugar lumps remain. Whisk in the egg, then the egg yolk, and then whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in the chocolate chips, potato chips, and toffee pieces. Cover the dough and chill for at least 2 hours (or up to 3 days).
- Take the dough out of the refrigerator and allow it to soften slightly at room temperature for 10 minutes.
- Preheat the oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, using about 3 tablespoons of dough per cookie. If the dough is crumbly, the warmth of your hands will help it come together in a ball. Roll the cookie dough balls to be taller rather than wide. Place 8 balls of dough 3 inches apart on each baking sheet.
- Bake each batch for 11 to 12 minutes. The cookies will look very soft and underbaked. Remove from the oven and let them cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 10 days.
Recipe Testers' Reviews
I’ve tried other potato chip cookie recipes before, but this one is by far the best. My friend and I wolfed down a total of five of the cookies right after a pretty hearty dinner, and “OMG” and “wow” were the typical accolades from other tasters—I’d say that’s a sure sign of an irresistible treat! The cookies didn’t have the aroma of the savory chips, but we could definitely taste the salt. It was just the right amount and married very well with the chocolate and buttery toffee flavors. The texture was lovely, too—moist and chewy, with a gentle crunch of the toffee pieces. These cookies were enjoyed so much, I noted on the recipe to always double it. These cookies were such a big hit, I didn’t have a chance to see how long/well they’d keep.
My biggest problem with these cookies is that after I measured my ingredients I was left with some potato chips as well as toffee bits. I ate every last morsel of them and the combination of salty and sweet increased my anticipation of the finished product. These didn't disappoint.
The timing of the cookie preparation was pretty accurate, though I was double checking my measurements against the gram weights and found them all to be accurate—that did take a bit of extra time. I found the baking time to be way off and ended up baking mine for 17 minutes. Prior to that they actually looked too pale to be considered done. I love that the chilled dough combined with the size of the cookie prevented them from spreading and that the outcome was a thick beautiful professional looking cookie that was both crispy and chewy, a perfect combination in my opinion.
I purchased my potato chips and toffee in the local drug store as the cookies only required small amounts. Next time, I think I'd add a bit more of both. I used Lay's original potato chips and would use a more premium, sturdier chip the next time. I may even consider a chip with ridges. Though I was very careful folding in the ingredients, the potato chips were almost unrecognizable in the finished product. I want a bit more of the salty crunch!
I chilled these for 6 hours and they were perfect. I love that you could actually make the dough and come back later to bake them off. My yield was exactly as stated and I had no problem working with the dough. I think it's very important to give them that 10 minutes on the hot baking sheets to finish the cooking process. I can't say how well they kept because they didn't last long enough. That in itself lets you know how good they are. I'm thinking that next time, in addition to adding some more chips, I might consider some pretzels, M&Ms, nuts—these really are like a blank canvas waiting for some creative ingredient mixtures. These are perfect and just a bit different from most of the cookies I've been baking.
Originally published April 13, 2018