I get a request almost every week from Miles’ co-workers for my Chocolate Chip Cookies. I didn’t think it was possible to improve upon the recipe, until this happened…
I’ve been learning about salty/sweet combinations in my baking class, which is what inspired me to make a few additions to my chocolate chip cookie recipe.
A handful of potato chips, coconut, two different types of chocolate, and a sprinkle of sea salt are what make these cookies a little different and a lot addictive.
Salted Double Chocolate Chip Cookies with Coconut & Potato Chips
*yields about 2 dozen
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla
- 2 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
- 1 cup chopped milk chocolate
- 1 cup old fashioned oats
- 2 cups potato chips (I used the kettle cooked ones so they would hold up a little better)
- 1 cup sweetened shredded coconut
- coarse sea salt
- In a stand mixer on medium, cream butter until light, about 5 minutes.
- Add sugars and mix until fluffy.
- Add egg and mix just until incorporated.
- Add vanilla, salt, cornstarch and baking soda and mix until incorporated.
- Add flour in one cup at a time.
- Add chocolate, oats and coconut and mix together.
- Add potato chips and mix just until incorporated, but not crushed.
- Spoon onto cookie sheet lined with silicon sheet, or parchment and sprinkle lightly with coarse sea salt.
- Bake 7-8 minutes or until start to get golden brown.
- Cool on rack and enjoy those suckers!
This recipe is based on a chocolate chip cookie recipe that I have used time and time again, so that I have it memorized at this point, but originally came from here.