Featured Recipe

Chocolate Potato Chip Cookies

Name: Chocolate Potato Chip Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 60 min
Yield: 28 cookies
Ingredients: 4 oz kettle-cooked potato chips, divided; 6 oz dark chocolate wafers or chunks; 1 cup unsalted browned butter, cooled slightly; 1/2 cup granulated sugar; 3/4 cup coconut sugar; 2 large eggs; 1 tablespoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoons cornstarch; 1/2 teaspoon fine sea salt; flaky sea salt for finishing

By Kate

Created on 24 January 2026

Crunchy potato chips coated in bittersweet chocolate, folded inside chewy cookies. The salty-sweet interplay bites through soft dough and crisp edges. Chips crushed finer than usual so they blend, but some left chunkier for texture. Butter swapped for browned butter, gives nuttier depth. Brown sugar swapped for coconut sugar, subtle caramel hint. Includes flaky sea salt finish. Slightly lower oven temp, bake until golden at edges but soft center. Chocolate coated chips chilled before mixing. Handled gently to avoid melting or breaking chips. Cookie cutter trick after baking for consistent roundness. A test of textures; taste before they cool completely.

Prep: 25 min

Cook: 15 min

Total: 60 min

Serves: 28 cookies

cookies dessert baking

Introduction

Crunch. Salt. Chocolate— all hitting your taste buds something fierce. Potato chips crushed finer than usual but not powder; texture matters here. Chocolate coats those shards in bittersweet richness, a little tingle that snaps as you bite. Butter browned first; smells like more than just fat, nutty caramel that hits your nose early. Coconut sugar swaps in for brown sugar; different caramel, less moisture so dough holds better shape. Oven set lower to keep cookies soft—not flat and crispy but chewy with crisp edges. The secret trick? Honey, run a glass around warm biscuits, forming perfect rounds. Keep sea salt handy, flaky. It wakens all those flavors. Patience on chilling chocolate chips; sloppy melted chips ruin the crunch. These aren’t just cookies—they’re a technique puzzle that pays off big if you nail timing and texture.

Ingredients

4 oz kettle-cooked potato chips, divided

6 oz dark chocolate wafers or chunks

1 cup unsalted browned butter, cooled slightly

1/2 cup granulated sugar

3/4 cup coconut sugar

2 large eggs

1 tablespoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons cornstarch

1/2 teaspoon fine sea salt

flaky sea salt for finishing

About the ingredients

You want kettle-cooked chips with good thick crunch; thin chips turn to dust when crushed. Chocolate can be bittersweet or dark but avoid sweet milk chocolate; sweetness overload wrecks balance. Browned butter adds complexity but have patience—don’t use hot butter or eggs scramble, cool slightly. Coconut sugar is recommended in place of brown sugar for better chew and subtle caramel without dampness; maple or date sugar also fine. Cornstarch holds moisture and soft texture; don’t skip or replace with flour. Baking soda leavens; baking powder wouldn’t give the same rise or texture. Flaky sea salt finishing is not optional. Ordinary table salt won’t deliver the bursts of flavor contrast needed for these cookies. Always crush chips fresh to maintain crispness; old chips turn stale and dull.

Method

Prepare chocolate covered chips

Crush 3 cups of potato chips roughly. Not dust, but small shards. Leave some bigger chunks for texture contrast.
Melt chocolate slowly in microwave stirring every 20 seconds, watching so it doesn’t seize or burn. Or double boiler at low simmer; patience here helps smooth melting.
Pour melted chocolate directly into bag with chips. Seal tight and shake aggressively yet gently — all chips should be evenly coated.
Spread chips out thinly on parchment-lined tray. Pop into fridge for 25 minutes until firm but not brittle. Watch for condensation; moisture dulls finish.

Make cookie dough and bake

Lower oven to 320°F. Line baking sheets with parchment paper. Let browned butter cool enough to not cook eggs later but still fluid.
Beat browned butter with granulated and coconut sugar until creamy but no excessive fluffiness; you want structure without over-aeration.
Add eggs one at a time. Mix well after each addition. Fold in vanilla extract.
In separate bowl, whisk flour, baking soda, cornstarch, salt thoroughly to prevent clumps or uneven leavening.
Add dry mix gradually. Stir until just incorporated, no overmixing; overworking gluten makes tough cookies.
Gently fold in 2 cups of chilled chocolate covered chips. Save remaining for topping.
Measure dough with tablespoon, spacing balls 2 1/2 inches apart to allow spreading without merging.
Bake 13 to 16 minutes. Edges start turning light golden brown, centers still soft and look underdone. Tap tops lightly; should spring back slowly.
Immediately after removing, use round cutter or glass rim pressed gently around edges to shape perfectly round cookies before they harden.
While cookies still warm, press a few reserved chocolate chip clusters on top and sprinkle flaky sea salt. Adds crunchy finish and flavor pop.
Let cool on sheet 5 minutes before transferring to wire rack to finish setting completely.
Store airtight. Chips may soften slightly but will keep texture if sealed well.

Technique Tips

Crushing chips? Aim for shards, some tiny, some chunkier for mouthfeel contrast; too fine and they blend into dough, no crunch. Melt chocolate low and slow, either microwave with frequent stirs or double boiler method, to keep it glossy not grainy. Shaking chips in bag lets chocolate coat evenly, reducing mess. Chill chocolate covered chips on parchment until hard but check they don’t develop moisture — condensation ruins snap and sheen. Browned butter needs time to cool just enough or eggs curdle. Cream sugar and butter till combined, but overbeating aerates too much, causing flat cookies. Adding dry ingredients gradually prevents lumps, overmixing develops gluten, tough cookies. Watch ovens carefully — less is more. Centers must look soft; will firm as cooling but edges golden for chew. Use cookie cutter or glass rim immediately after baking to fix shape; crucial for uniform appearance. Final salt sprinkle wakes flavors, adds crunch. Store cooled cookies sealed airtight to preserve texture. Chip size and distribution affect every bite; fold gently to avoid breakage or melting in dough.

Chef's Notes

💡 Chill chocolate covered chips long enough. Not too cold, or they'll break. Keep track of time. Too much moisture ruins texture.
💡 Use a glass rim while cookies still warm; reshapes them nicely. Watch edges—golden and soft centers matter. Look for that light spring back.
💡 Substitute granulated sugar with brown sugar for better moisture. Coconut sugar offers unique caramel flavor—don’t overdo sweetness.
💡 Keep dough airy—no overmixing. Fold gently to avoid hard cookies. Add flour gradually—clumps cause unevenness. Texture is key.
💡 Watch oven temps closely. Lower temps keep cookies soft. Don’t pull them too early, centers should feel underbaked. They firm as cooling.