Potato Chip-Chocolate Chip Cookies
- Total Time
- 1 hour, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 dozen cookies
- 8ounces/225 grams unsalted European-style cultured butter, at room temperature
- 1teaspoon vanilla extract
- ¼teaspoon fine sea salt
- ½(packed) cup/110 grams light brown sugar
- ¼cup/30 grams confectioners’ sugar
- 2cups/255 grams unbleached all-purpose flour
- 2cups/190 grams finely crushed thin potato chips, such as Lay’s Classic
- 1cup/175 grams semisweet chocolate chips
- 1large egg
- A few pinches granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (48 servings)
95 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 1 gram protein; 26 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.
- Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners’ sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.
- Step 3
On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about ½-inch thick). Remove parchment or plastic.
- Step 4
In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1¼-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1½ inches apart.
- Step 5
Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.
Private Notes
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Cooking Notes
Lydia Sugarman
Why are we directed to spread chips into a 10-by-12-inch rectangle and then, roll the dough on top of these chips to 7-by-11? What am I missing?
Rosa
I think they want the area of the spread out potato chips to be bigger than the cookie dough so the cookies are completely covered. Then you use whatever potato chips are leftover to sprinkle on top.
Penny
For those of us on the east coast or who can get Utz potato chips they are much better. less salt and very light. I used a 9x11 pan for a deeper /thicker cookie
Lori
I live in the UK and have never heard of "European style cultured butter". What is it? Thank you
Susan B. A.
What are you missing? This is an error in the recipe. Either in the book (hope not), or when typed in here. Clearly these numbers are transposed and meant to be reversed. Spread chips out to a 7" x 11" rectangle (77 sq inches). Put dough on top and cover with parchment. Roll out to 10" x 12" rectangle (120 sq inches). Presumably the crushed chips will spread out with the dough. I'm definitely going to try these - they sound yummy.
John Golden
I intend to get the book but don’t think I’ll make them again. They were very good but too much trouble to make. The admission that these cookies get better with age is very true. I tasted one when it cooled down enough and didn’t like it at all and then hours later. Delicious. The flavors had mellowed still I wondered if I would serve a bowl of chips with a chaser of chocolate chips? No!
Meg
Just made my first batch. They're very good and rich. I ignored the weird dimensions and made a rectangle that was around 9 X 12, using the bench scraper to firm up the rectangle. Worked just fine.
ameliajayne
Plugra or kerrygold - it has a higher fat content
ameliajayne
I found that the dough didn't stick together well. It needed some sort of liquid that wasn't oil. I made 1/2 of the batch as individual cookies and then made the rest as a "tollhouse style" to see if they would hold together better when cooled and cut- they didn't. The flavor is interesting and not too sweet. I might try it again and add an egg to the dough. Definitely grind the potato chips finer -- maybe in a food processor.
Carolyn
I wouldn't make these again. There are so many better chocolate chip cookie recipes. They aren't bar cookies so they don't even fit the fast and easy category.
joan
it can get confusing: but in this case, it should mean 2c. or 190 grams of chips weighed after crushing. if they wanted you to measure or weigh before crushing, it should read: 2c./190 grams potato chips, crushed.
Sanam S.
I love to bake, and I’ve had great success with all the NYT recipes I’ve tried. These are, flat out, the worst cookies I’ve ever made. They are flavorless and dry. I double checked the recipe every step of the way because I thought it was super weird that this recipe has no egg in the mix at all, except to glaze it. No baking soda, or powder (depending on your desired effect). It’s weird. Unless I missed a huge step, I just don’t see how anyone could make this and have it turn out good.
Frank
I'm guessing to ensure even coverage of chips on the bottom of the dough.
Lucia
Similar issues to some of the folks here who have posted that the dough was crumbly and didn’t come together. We ended up putting the chips on parchment paper in a square baking dish and gently pressing the dough on top like you would with shortbread. Baked at 300 for 30 mins and cut in pan while it was still warm. Final product was good not great. Similar to Alison Roman’s recipe for “the cookies” which are chocolate shortbread, but not quite as good.
Amanda
Super dry and mealy. Tasted like there was too much flour - perhaps the chips caused that. Not enough sugar or liquid/butter. Will not make again.
Sarah
I want to follow Alexandra P.'s suggestion to streamline this recipe by scooping the dough into balls and rolling them in the crushed chips before flattening on the baking sheet. If I don't use the egg wash, should I add the whole egg to the dough or skip it all together?
Lindsay Mid Mich
These cookies a unique, easy to make, and quite addictive. I followed the recipe to a T and intend to keep it in my cookie repertoire. Combining potato chips with the shortbread is what makes these cookies sing and sets them apart. My family loves a chocolate chop and potato chip cookie; this recipe is the way I'll deliver that combo from now on.
Carla
Can they be made ahead and frozen? I’m guessing not.
Alexandra P.
I skipped the whole roll out the dough on to chips on the counter and the egg wash. Instead, following mixing all the ingredients, I put another 95 grams of chips in a separate bowl and crushed them up. I scooped out about 1 1/4 inch ball of dough, rolled it into the crushed chips and slightly flattened it between my hands to make sure the chips stuck. They came out perfect by doing this, with way less mess to clean up (besides some dirty hands)!
Chantal
Easy to made and were a hit.
me
These cookies are WAY better and very addictive the day after. It is similar to a crunchy shortbread and I love shortbread. I had to cut the bake time to 10 minutes - 15 minutes burned my first batch.
mt
i am not the worlds best baker but i am certainly not the worst. these cookies simply didn’t work at all. the dough never came together and was super crumbly throughout. i had to toss it!
Wisco
These turned out very well. I also wanted to share my glee as I watched each step become a terrific recipe to do with a little one. Using the mixer in slow steps, crunching potato chips, flattening out the dough onto the chips with our hands ( no rolling pin), cutting the squares with a pizza cutter, and scooping them onto the pans with an offset spatula. We will be making these again.
Patricia Meagher
I've made these and they were great (yes, bake a day or two ahead), but lots of trouble and chip flakes all over the floor during both prepping and eating. Next time I'm going to try adding all the potato chips to the dough and drop rather than roll and cut.
kj
This cookies are *good* and honestly taste best after 24 hours to rest. No notes; very straightforward to make
Mrs Cleaver
These were a happy mistake. I ended up adding the egg to the dough, rolling them into smallish balls, and then rolling them in chip crumbs. Didn’t think they would work without baking powder but they are quite good. Crisp on bottom, tender in the middle.
Jo L.
Alas, I'm in the epic fail group. Crumbly "dough," which I pressed into a 13 x 9 pan and washed with egg, sprinkled with rest of potato chips. Baked for about 17-18 minutes, and while the texture is OK, definitely not what I expected. Hopefully the flavor will improve as promised. But probably will not try again.
Jennifer
Boy did I wing it on this one. The dough was falling apart. I put it in a 9X12 baking sheet and froze it so I could cut them. Not worth it.
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