Potato Chip Chocolate Chip Cookies

For as long as I can remember I've always helped out in the kitchen baking cookies.  There was sneaking of raw dough during sugar cookie roll outs and the frustration from the year my mom ordered a cookie press from QVC. Around the holidays every surface in my grandmother's kitchen was covered in sheets of cookies to be filled with preserves, rolled and sealed and carefully baked for guests. My favorite cookie always was (and still remains) the  chocolate chip cookie (so much so that last week I was DYING for a cookie and had to Google a 4 cookie total recipe so I didn't go overboard consuming them. Let's be honest--the intention is to just eat one..okay maybe two..and before you know it you've downed a dozen. No judgies--you do it too..)

When D brought home this recipe for potato chip cookies, I immediately thought of the chocolate factory back home that we visit every trip up to get a bag of chocolate covered potato chips. The thick chocolate shell and salty, potato center are the perfect blend of sweet & salty and unlike anything else I've ever come across. 

We followed the Martha Stewart recipe exactly for the first batch and after a taste, I decided immediately that a few changes needed to be made--most notably--they needed chocolate chips.

Here's the original from Martha Stewart's July Issue,

Here's what I came up with....

Chocolate Chip Potato Chip Cookies

(makes about 2 dozen)

• 2 sticks unsalted butter, softened
• 3/4 c packed light brown sugar
• 3/4 c granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/4 c all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon coarse salt
• 4 cups coarsely  crushed salted potato chips, divided.
• 1 cup semi sweet chocolate chips

Preheat oven to 375 degrees.

In a stand mixer, combine butter and sugars until fluffy--about 2 minutes. Add in the vanilla and eggs and mix on medium until combined.

In a medium bowl, combine flour, baking soda and salt. With the mixer on low, slowly add the flour until combined. 

Fold in 2 cups of the chips and the chocolate chips until just combined. 

Make tablespoon sized balls of dough and roll them in the remaining crushed chips. Place the balls on a parchment lined baking sheet about 1-2 inches apart (I did about 9 cookies per sheet). Bake for 9 minutes, then rotate your pan and bake an additional 3-4 minutes until golden brown. 

Place the cookies on a cooling rack to cool before consuming. 

Just like potato chips, these cookies are impossible to eat just one.