Potato Chip Toffee Chocolate Chip Cookies Recipe

These potato chip toffee chocolate chip cookies are made with all the salty crunchy sweet chocolatey ingredients the title suggests.

These cookies may sound a touch wacky but they’re perfect for when you don’t know exactly what you’re craving but you know it needs to be crazy indulgent. Crunchy, salty, chewy, sweet, and chocolate-y pretty much covers the bases. Bet you can’t stop at just one.–Renee Schettler

If, like us, you find yourself confronted with insistent cookie cravings at the most inconvenient of times, don’t stress—be smart. When you make a batch of these, set aside some of the dough and roll it into individual balls of dough. Place the dough balls on a plate and tuck them in the fridge until they’re hard through and through. Then just carefully remove from the (now-frozen) plate and drop them into a resealable freezer bag. Now you can cookie all—or one—of them anytime you desire. Cook from frozen and add one extra minute to the time in the oven.

Potato Chip Toffee Chocolate Chip Cookies

A plate of chocolate chip cookies with with potato chips and toffee pieces baked in

These potato chip toffee chocolate chip cookies are made with all the salty crunchy sweet chocolatey ingredients the title suggests.

Sally McKenney

Prep 15 mins

Cook 12 mins

Total 2 hrs 50 mins

  • Whisk the flour, baking soda, cornstarch, and salt together in a large bowl.
  • In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no sugar lumps remain. Whisk in the egg, then the egg yolk, and then whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in the chocolate chips, potato chips, and toffee pieces. Cover the dough and chill for at least 2 hours (or up to 3 days).
  • Take the dough out of the refrigerator and allow it to soften slightly at room temperature for 10 minutes.

  • Preheat the oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats.

  • Roll the dough into balls, using about 3 tablespoons of dough per cookie. If the dough is crumbly, the warmth of your hands will help it come together in a ball. Roll the cookie dough balls to be taller rather than wide. Place 8 balls of dough 3 inches apart on each baking sheet.

  • Bake each batch for 11 to 12 minutes. The cookies will look very soft and underbaked. Remove from the oven and let them cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 10 days.

Serving: 1cookieCalories: 309kcal (15%)Carbohydrates: 40g (13%)Protein: 3g (6%)Fat: 15g (23%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mg (14%)Sodium: 180mg (8%)Potassium: 141mg (4%)Fiber: 1g (4%)Sugar: 23g (26%)Vitamin A: 382IU (8%)Vitamin C: 1mg (1%)Calcium: 23mg (2%)Iron: 1mg (6%)

Originally published April 13, 2018

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