Double Chocolate Potato Chip Cookies
Servings: 36 cookies
Calories: 172cal
Double Chocolate Potato Chip Cookies bake up rich and fudgy with plenty of cocoa and semisweet chocolate chips, plus crunchy salted ripple chips. They're quick to mix, fast to bake, and perfect when you want a bold sweet-and-salty cookie!
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Ingredients
- 1 cup butter (2 sticks) room temperature
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2¼ cups all purpose flour
- ¾ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips
- 1 cup crushed plain ripple chips
Instructions
- Beat butter and sugar with an electric mixer on medium-high speed for 2-3 minutes, until fluffy. Add eggs and vanilla and beat until combined.
- Add the flour, cocoa, baking soda and salt and mix on low speed until combined.
- Stir in chocolate chips and ripple chips with a spatula or wooden spoon.
- Preheat oven to 350℉ and line 3 or 4 baking sheets with parchment paper.
- Roll dough into balls roughly 1-2" around and dip in additional crushed chips if desired. Place on prepared baking sheets and bake 8-10 minutes, until set. It's okay if they're slightly glossy in the center.
- Add additional chocolate chips on top while they are hot if desired. Cool at least 15 minutes before removing from baking sheets.
Video
Notes
Variations and substitutions:
- Pretzel-chocolate combo: Add a small handful of chopped pretzels for extra crunch if you love a serious sweet-salty cookie.
- Add nuts: Mix in chopped toasted pecans or walnuts if you want a nutty crunch alongside the chips.
Nutrition
Calories: 172cal | 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