Chocolate Chip Cookies with Sea Salt Potato Chips
- Yield: 4 dozens
- 2cups unsalted butter, softened at room temperature
- 2cups packed brown sugar
- 2cups granulated sugar
- 2large eggs
- 2teaspoons pure vanilla extract
- 2teaspoons hot water
- 3cups all-purpose flour
- 1 1/2tablespoons cocoa powder
- 1teaspoon baking soda
- 1teaspoon fine sea salt or kosher salt
- 12ounces bittersweet chocolate, chopped into 1/2-inch chunks (about 2 cups)
- 1 1/2cups crumbled gourmet potato chips (see Ingredient Note below)
- flaky sea salt for sprinkling
INGREDIENT NOTE: It’s important to use artisanal or natural-type potato chips; something a bit thicker than old-school super-thin potato chips. Crumble them until the pieces are the size of cornflakes.
- Position one oven rack in the lower third and another in the upper third of the oven. Preheat to 325°F.
- In the bowl of a standing mixer fitted with the paddle attachment, mix the butter and both sugars on medium-high speed until light and fluffy, about 10 minutes, stopping every few minutes to scrape down the sides of the bowl with a rubber spatula. Add the eggs, vanilla, and hot water, and mix to combine.
- In a large bowl, stir together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the bowl of the mixer and mix on low speed until no flour is visible. Stir in the chocolate chunks and 1 cup of the potato chip crumbles.
- Scoop heaping tablespoons of the dough (about 11/2 inches each) onto an ungreased baking sheet, leaving at least 2 inches between them. Sprinkle a pinch of flaky sea salt and press a few of the remaining potato chip crumbles on each dough ball.
- Bake for 12 to 14 minutes, until the cookies are golden brown, rotating the baking sheets from front to back and from the upper and lower racks halfway through for even baking. Set the cookies aside to cool slightly before removing them from the baking sheet. Bake the remaining dough in the same way.
This recipe was republished with permission from My Life on a Plate: Recipes from Around the World (Kyle Books, 2015).