Potato Chip Toffee Chocolate Chip Cookies
MAKES 5 DOZEN | LEVEL: BEGINNER
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I have a little “problem”… I can’t resist anything with a salty-sweet combination. You thought potato chips belong in a party bowl. I think they belong in a cookie, right alongside some chocolate chips. And let’s throw in some toffee, for good measure! If you, too, love sweet and salty, these are for you.
Ingredients:
2 ¼ cups all purpose flour
1 teaspoon baking soda
1 ½ teaspoons cornstarch
½ teaspoon salt
¾ cups (1 ½ sticks) butter, melted
¾ cups light brown sugar
½ cups granulated sugar
1 large egg, plus 1 egg yolk
2 teaspoon vanilla
½ cups semi-sweet chocolate chips
¾ cups crushed potato chips
½ cups toffee pieces (such as Heath bars)
- Preheat the oven to 325. Line two large cookie sheets with parchment paper or silicone baking mats.
- Whisk the flour, baking soda, cornstarch and salt together in a large bowl. Set aside.
- In a medium bowl, or in the bowl of a stand mixer, mix together melted butter, brown sugar, and granulated sugar until no sugar lumps remain. Whisk in the egg, then the egg yolk, and then whisk in the vanilla.
- Add the dry ingredients to the wet ingredients and mix together. Using a wooden spoon or rubber spatula, gently mix in the chocolate chips, crushed potato chips, and toffee pieces.
- Roll the dough into balls and place on the cookie sheets.
- Bake for 11-12 minutes. The cookies will look very soft and may look underbaked. Remove from oven and allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack (if you haven’t eaten them all already!) Cookies will stay fresh in an airtight container at room temp for a few days.
Makes approximately 40 cookies.