This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with a friend, photographer Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than 50 Recipes for America’s Best Fried Chicken and Sides.
The chocolate chip cookie may already be a damned near-perfect food, but the addition of kettle-style potato chips and flaky Maldon salt ups its crunch game exponentially. After much experimentation I opted for the thick, deep crunch of Kettle chips. Though I’m a fan of melt-in-your-mouth, Lay’s-style chips, they just didn’t hold up to the heft of the buttery cookie dough, which has its own, whole-other-level thing going on thanks to an egg-yolk-enriched recipe and some nutty browned butter. Bonus: I recently pulled a few of these babies out of the freezer after a couple of months, and after defrosting they — including the chips — maintained their deep crunch.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 sticks plus 1 tablespoon unsalted butter
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- 1/4 to 1/2 cup Kettle-style potato chips, such as Cape Cod Chips
- Maldon or other flaky sea salt, for sprinkling
- Preheat the oven to 350°F. Line two large-rimmed baking sheets with parchment paper and set aside.
- In a medium bowl, sift together the flour, salt and baking soda.
- In a medium saucepan, melt the butter over medium heat until it begins to foam, about 3-4 minutes. Swirl the butter around in the pan until it begins to brown and smell nutty, about 6-7 minutes. Remove from the heat, set aside and cool to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the browned butter, brown sugar and white sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Reduce the speed to low and beat in the egg, egg yolk and vanilla until just combined. Slowly add the flour mixture and beat until just incorporated, then use a rubber spatula to stir in the chocolate chips.
- Using your hands, gently crush the potato chips and knead into the dough until well distributed. Using two tablespoons of dough at a time, roll the dough into balls. Place the balls of dough onto the reserved baking sheets about 2 1/2 to 3 inches apart.
- Sprinkle the tops with Maldon sea salt and bake until the edges are lightly browned but the center still remains soft, about 10-12 minutes. Transfer to a wire rack and cool completely.
Note: If you wrap the cookies tightly in plastic wrap and then in foil, they’ll keep in the freezer for up to three months.
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