Potato Chip Toffee Chocolate Chip Cookies

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.