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 Rossi
How To Freeze Cookie Dough
If, like us, you find yourself confronted with insistent cookie cravings at the most inconvenient of times, don’t stress. Just be smart. Next time 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 slip them into a resealable plastic bag and freeze for up to 2 months. To bake, simply place the frozen balls (do not thaw) on a cookie sheet and add 1 extra minute to the recipe’s baking time.
Potato Chip Toffee Chocolate Chip Cookies
- Quick Glance
- 15 M
- 2 H, 50 M
- Makes 16 large cookies
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 12 tablespoons butter (6 oz), 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)
- 1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl.
- 2. 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).
- 3. Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes.
- 4. Preheat the oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
- 5. Roll the dough into balls, using about 3 tablespoons 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.
- 6. 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.