Double Chocolate Potato Chip Cookies

Rich, fudgy chocolate cookies filled with semisweet chocolate chips and crushed potato chips -- the perfect sweet and salty mix!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 cookies
Calories 172kcal
Author Ashley Fehr


  • 1 cup butter 2 sticks, room temperature
  • 2 cups granulated sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 cups flour
  • 3/4 cup cocoa
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 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.


Calories: 172kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 132mg | Potassium: 78mg | Fiber: 1g | Sugar: 15g | Vitamin A: 190IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 0.8mg