Crunchy Salty Sweet

Welp. It was only a matter of time before work completely took over my life and the kitchen became only a room I passed through to enter and exit my house.

I finally was able to take a breather this past weekend, and despite the fact that it was about 80 degrees inside, I cranked the oven and made some of the most delicious and unique cookies I’ve ever had. I’ve shared my absolute favorite chocolate chip cookies with you before, but these are definitely a close second.

You know how I feel about salt in my sweets, and this takes that concept to a whole new level. The double chip refers to chocolate chips, and….KETTLE chips. Yes, we are putting potato chips in our cookies. No, we’re not even the tiniest bit sorry.

Preheat your oven to 350 degrees.

Prepare two sheet pans with parchment paper.

Start by browning your butter. Place the butter in a small sauce pan over medium heat and let it begin to foam (about 4 minutes). Swirl the butter around in the pan and let it continue to cook until it becomes nutty and fragrant (about 6-7 minutes).

Remove the butter from the pan and place to the side to cool.

In a medium bowl, whisk together the flour, salt and baking soda.

In the bowl of a stand mixer with the paddle attachment, add in the white and brown sugar, and the cooled brown butter. Mix until thoroughly combined, about 3-4 minutes.

Add in the egg, egg yolk and vanilla and mix until incorporated.

Add in the flour mixture slowly, until the dough comes together.

Add in the chocolate chips, and mix (with your hands if you’re adventurous) to combine.

Now, the fun part. Take 1 1/2-2 cups of kettle potato chips, and crush them in your hands. You want them to be in fairly small pieces, but still recognizable as chips. You’ll want to use about 3/4 cup of crushed chips.

Knead the potato chips into the dough. Be careful, chips are sharp!

Scoop about 2 tablespoons of dough and form into a ball.

Place onto parchment paper and sprinkle with fleur de sel (or other flaky salt).

Bake until just cooked through, 11-13 minutes.

Place the cookies onto a wire rack to cool, and eat as soon as physically possible.

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Adapted from: Food Republic

Makes: about 2 dozen small cookies

Prep: 20 minutes, Cook: 20 minutes, Total: 40 minutes

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 13 tablespoons unsalted butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1 1/2-2 cups Kettle-style potato chips
•  Fleur de sel or other flaky salt, for sprinkling

Preheat your oven to 350 degrees.

Prepare two sheet pans with parchment paper.

Start by browning your butter. Place the butter in a small sauce pan over medium heat and let it begin to foam (about 4 minutes).

Swirl the butter around in the pan and let it continue to cook until it becomes nutty and fragrant (about 6-7 minutes).

Remove the butter from the pan and place to the side to cool.

In a medium bowl, whisk together the flour, salt and baking soda.

In the bowl of a stand mixer with the paddle attachment, add in the white and brown sugar, and the cooled brown butter. Mix until thoroughly combined, about 3-4 minutes.

Add in the egg, egg yolk and vanilla and mix until incorporated.

Add in the flour mixture slowly, until the dough comes together.

Add in the chocolate chips, and mix to combine.

Take 1 1/2-2 cups of kettle potato chips, and crush them in your hands. You want them to be in fairly small pieces, but still recognizable as chips. You’ll want to use about 3/4 cup of crushed chips.

Knead the potato chips into the dough.

Scoop about 2 tablespoons of dough and form into a ball.

Place onto parchment paper and sprinkle with fleur de sel (or other flaky salt).

Bake until just cooked through, 11-13 minutes.

Place the cookies onto a wire rack to cool, and eat ASAP.