2 min read

Chocolate Chip Cookies with a Twist

Potato chips have many uses.

Think “cookie,” and chances are the chocolate chip variety comes to mind. It’s easy to bake—a nation was raised on Nestlé Toll House—and most everyone enjoys it.

Our go-to is a slightly modified Cook’s Illustrated recipe. Here, the flavors are deeper than your average cookie, thanks to the borderline caramelized butter. Find the steps below alongside some further alterations.

The Base Recipe

  • 1 ¾ cup all-purpose flour
  • ½ tsp baking soda
  • 14 tbsp unsalted butter
  • ½ cup granulated sugar
  • ¾ cups packed dark brown sugar
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • A good handful of chocolate chips

Adjust oven rack to middle position and heat to 375 degrees. You can either use 2 baking sheets with parchment paper or bake in 2 batches.

Whisk flour and baking soda in a medium bowl. Set aside.

Heat 10 tablespoons of butter in a skillet until it’s dark brown and fully caramelized. Swirl frequently.

Move melted butter into a large bowl and mix in the remaining 4 tablespoons of butter.

Whisk in sugars, salt, and vanilla with butter. Add egg and egg yolk until you get a smooth mixture. Let sit for 3 minutes and repeat the step. Repeat the process 2 more times.

Gradually stir in flour mixture until combined. Then stir in chocolate chips, making sure no flour pockets remain.

Divide dough into 16 portions and roll each into a ball. Bake until the edges are brown and the center is still soft. About 10-14 minutes.

Let cookies cool on a wire rack before serving.

The Variations

The first one is simple: Add a tablespoon of cardamon to the sugar mix. It might not seem like a big deal, but it gives cookies a spicier palate. Cardamon is an acquired taste, so know your audience before using it.

The second one isn’t much harder, but it does require the proper ingredients. A good handful of crushed salty potato chips gives the cookies a crunchier texture. I would drop the teaspoon of salt from the recipe to avoid making the cookie too salty. Note that they will be a bit drier, too. Importantly, you need a hearty type of potato chips to stand up to the bake: Tim’s Cascade is a good pick.