Chocolate Chunk Kettle Chip Cookies are the perfect combination of sweet and salty, buttery and chocolaty.
Oh you guys know that I am a sucker for any variation of a chocolate chip cookie. It’s well documented here on my site. So when I received my friend, Heather’s new book Sea Salt Sweet there was one recipe that I knew I had to make asap…Chocolate Chunk Kettle Chip Cookies
I mean, chocolate chunks mixed with salty potato chips in a buttery cookie…yeah don’t twist my arm or anything.
Let’s take a quick minute to look at the book itself. I know I have been posting a lot of cookbooks here lately, but there are just SO many great ones coming out this time of year.
Heather writes the super popular blog, Sprinkle Bakes. It’s beyond. If you don’t know Heather, you need to get your cute little butt over there. She’s one of the truly nicest people and one of my very first blog friends.
My husband even took the challenge of making me her Peanut Butter Cup Chocolate Cake Cheesecake for my birthday a few years ago. It was AMAZING to say the least.
Anyhow, her latest book, Sea Salt Sweet is filled to the brim with my favorite flavor combo. She is SO creative with the recipes inside, and all the pictures are simply stunning.
She even sent over a little box filled with different salt to play around with in baking. Such a sweet little touch.
In this cookie recipe she calls for fine grain sea salt…
Actually the recipe only uses 1/4 teaspoon. I might have added a little more because I am a salty girl, but the Kettle Chips you add have lots of salt too!
Heather calls for chopped walnuts in this recipe as well. I am not typically a nut-in-my-cookie girl, but I wanted to make the recipe as written and turns out I LOVED the walnuts in these!
Of course you can leave them out if it’s not your thing…but maybe just try it!
You just coarsely crush the chips…
And mix them into the dough. I liked the larger chunks peeking through…
And reserving some of the chocolate, walnuts and chips to press into the tops of the dough before baking make the cookies as pretty as they are delicious!
I’m telling you these are phenomenal. The salty chips with the chocolate chunks are out of control.
I might have eaten approximately 12 of these cookies on my own…
I couldn’t wait until they were completely cooled to try them. I never claimed to have any self control.
She’s actually doing a super fun giveaway right now to win the book AND some goodies to go along with it! I entered…you should too!
- 1 cup butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla
- 2 large eggs
- 1 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 2 1/2 cups all purpose flour
- 2 cups chocolate chunks
- 6 ounces walnut halves (optional)
- 2 cups coarsely broken kettle potato chips with sea salt
- Preheat oven to 375°F/190°C
- Line your baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes. Add in vanilla, eggs, baking soda and salt mixing until incorporated, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Stir in the chocolate chunks, walnut and potato chips. (You can reserve 1/3 of each of these to press into the tops of the cookie dough before baking for a pretty presentation, if desired)
- Using a medium cookie scoop (2 tablespoon) drop the dough onto the prepared baking sheet, spacing them well apart. The original recipe recommends not baking more than 6 cookies at a time, but I baked 9 at a time easily, depending on the size of your baking sheet.
- Bake the cookies for 9-11 minutes until the edges are golden, but the tops are still pale.
- Allow the cookies to cool on the baking sheet for 5-7 minutes before transferring to a wire rack to cool completely.