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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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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