I’ve kind of gotten into adding crushed potato chips to everything.
I mean, these brownies.
I bought a bag of plain ripple chips just for that recipe. As I mentioned before, I had made a chocolate caramel potato chip fudge, and really like the flavours together.
The thing is, I don’t actually like plain chips. I mean, it’s not like I detest them, but if I’m going to eat chips, it’s going to be All Dressed (sorry American friends — All Dressed chips are #1), Ketchup, Dill Pickle, Salt and Vinegar, BBQ, or Doritos Sweet Chili Heat.
On the list of Definite No’s: Plain, Sour Cream and Onion, regular nacho chips… that’s pretty much it.
Oh, and Cinnamon Bun?? I refuse to buy a bag. I just can’t do it.
Anyway, so I’m scanning my Bars, Squares and Cookies board on Pinterest looking for some new cookie recipes to try, because if I’m going to take the time to make cookies, I’m going to make a lot, and stock up the freezer for lunches.
And I came across a recipe with potato chips and chocolate chips. And I thought about that half-eaten bag of plain ripple chips in my cupboard, and I thought, “good idea.”
But then I thought some more. And I thought to myself, “more chocolate is always better.”
So I took my mom’s double chocolate cookie recipe that I used as the base for these cookies, and I added some crumbled ripple chips.
And they’re amazing.
I mean, if you’re not into adding potato chips to all of your desserts, maybe it’s not for you. But if you’re digging the whole sweet/salty thing? These are for you.
Now, I dipped the top of some of the cookies into more crushed ripple chips for more salty flavour, and because I thought it would look cool. The chips on top are not going to stay totally crunchy, especially if you store the cookies in the fridge or freezer (like I plan to do), but they add a nice bit of texture and a salty bite that pairs so incredibly with all of that chocolate. Do give them a try!
- 1 cup butter (2 sticks), room temperature
- 2 cups granulated sugar
- 2 tsp vanilla
- 2 eggs
- 2 cups flour
- ¾ cup cocoa
- ½ tsp salt
- 1 tsp baking soda
- 1½ cups chocolate chips
- 1 cup crushed plain ripple chips
- To a stand mixer, add butter. Beat until creamy. Add sugar and cream for at least 2-3 minutes, until fluffy. Add vanilla and eggs and beat until combined.
- Add flour, cocoa, salt and baking soda and mix on low until mostly combined. Beat on medium about 1 minute to make sure it is well mixed.
- Stir in chocolate chips and ripple chips.
- Refrigerate dough at least 2-3 hours, or up to 24 (the longer, the better).
- Preheat oven to 350 degrees F. Lightly spray baking sheets.
- Roll dough into balls roughly 1" around and dip in additional crushed chips if desired. Place on prepared baking sheets and bake 8-10 minutes, until totally set but not dry-looking. I baked mine exactly 9 minutes.
- Cool at least 15 minutes before removing from baking sheets.