How To Make Chocolate Chunk-Potato Chip Cookies By Grant Melton
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With the addition of crushed potato chips and mixed party nuts, these chocolate chip cookies from former "Rachael Ray" show culinary producer Grant Melton are a real touchdown.
Pro Tip: Use kettle-cooked potato chips as they tend to be thicker and will maintain their crunch even after baking.
Try another salty-sweet recipe from Grant: Potato Chip Brownies
- One 5-ounce bag kettle-cooked salted potato chips
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ sticks unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup light-brown sugar
- 1 egg
- ½ teaspoon pure vanilla extract
- 1 ½ cups dark chocolate chunks or chips
- ¾ cup lightly salted mixed nuts, chopped
- Flaky sea salt, for garnish
Preheat the oven to 350˚F.
Place the potato chips into a food processor and pulse until coarsely ground.
In a mixing bowl, whisk together flour, baking powder, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars on medium speed. Add the egg and vanilla and beat for 1 minute until light and fluffy. On low speed, add the dry ingredients ½ cup at a time until combined. Once dough comes together, add ¾ cup ground potato chips, the chocolate chunks and chopped nuts.
Using a cookie scoop, scoop the dough into 1 ½-inch balls and arrange on a parchment-lined cookie sheet about 2 inches apart. Bake for 8 minutes, rotate the cookie sheet, and bake for 6 to 8 minutes more or until golden brown around the edges. Remove cookies from the oven and immediately sprinkle with the remaining ground potato chips and sea salt.