Double Chocolate Potato Chip Cookies
Rich, fudgy chocolate cookies filled with semisweet chocolate chips and crushed potato chips -- the perfect sweet and salty mix!
Servings 36 cookies
- 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