We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Chocolate-Chunk Potato Chip Cookies
Autumn 2023
Crunchy potato chips are a welcome addition in a chewy, chocolate chunk cookie. While plain chopped dark or milk chocolate is usually thrown into the mix, you can use up any other leftover bars you might have on hand here—Smarties or Reese’s Pieces will also do the trick!
Makes 12 large cookies
1 3/4 cups (425 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
3/4 tsp (4 mL) Maldon sea salt, divided
3/4 cup (175 mL) unsalted butter, at room temperature
3/4 cup (175 mL) packed light brown sugar
1/4 cup (60 mL) granulated sugar
1 tbsp (15 mL) honey
1 large egg
1 tsp (5 mL) vanilla extract
1 cup (250 mL) plus 2 tbsp (30 mL) crushed salted potato chips, preferably crinkle cut, divided
1 cup (250 mL) chopped dark or milk chocolate bars, such as Hershey’s or Dairy Milk
1. Arrange racks in the top and bottom thirds of the oven. Preheat to 350°F (177°C). Line two baking sheets with parchment.
2. Stir flour with baking powder and soda in a small bowl. Using your fingertips, lightly crush 1/2 tsp (2 mL) flaked sea salt, then add to flour mixture and set aside.
3. Using a stand mixer fitted with a paddle, beat butter with sugars and honey on medium speed until light and fluffy, 2 minutes. Stop and scrape down sides of bowl. Reduce speed to medium-low then add egg and vanilla and mix until almost combined. Add flour mixture and continue to mix until dough comes together. With machine running, add 1 cup (250 mL) each chips and chocolate. Mix until just combined.
4. Using a 2-oz (55-g) ice cream scoop, scoop flush spoonfuls of dough onto prepared sheets, 2 inches (5 cm) apart. (Alternatively, you could measure 1/4-cup/60-mL portions and roll into balls.) Sprinkle tops with remaining 2 tbsp (30 mL) chips and 1/4 tsp (1 mL) salt.
5. Bake in the top and bottom thirds of oven, switching sheets halfway through, until edges are beginning to set, 14 to 16 minutes. Let cool on baking sheets 5 minutes. Transfer to a rack and cool at least 20 minutes before serving.
Makes 12 large cookies
