Chocolate Chunk Kettle Chip Cookies

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.

Kettle Chip Chocolate Chunk Cookies...Ooey gooey, salty and sweet!

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.

SSScollage

She even sent over a little box filled with different salt to play around with in baking. Such a sweet little touch.

various salts

In this cookie recipe she calls for fine grain sea salt…

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!

kettlechipscookie

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…

kettlechips

And mix them into the dough. I liked the larger chunks peeking through…

Kettle Chip Chocolate Chunk Cookie Dough

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!

Kettle Chip Chocolate Chink Cookie Dough Pre-Oven

I’m telling you these are phenomenal. The salty chips with the chocolate chunks are out of control.

Kettle Chip Chocolate Chunk Cookies...Oooey gooey, salty and sweet!

I might have eaten approximately 12 of these cookies on my own…

Kettle Chip Chocolate Chunk Cookies...Oooey gooey, salty and sweet!

I couldn’t wait until they were completely cooled to try them. I never claimed to have any self control.

Anyhow, I strongly urge you to check out Sea Salt Sweet AND Heather’s blog, Sprinkle Bakes.

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!

 

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Chocolate Chunk Kettle Chip Cookies

  • Author: Heather Baird - Sea Salt Sweet Cookbook
  • Yield: 32 cookies 1x

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 375°F/190°C
  2. Line your baking sheet with parchment paper and set aside.
  3. 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.
  4. Turn the mixer to low and add in the flour, mixing until just combined.
  5. 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)
  6. 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.
  7. Bake the cookies for 9-11 minutes until the edges are golden, but the tops are still pale.
  8. Allow the cookies to cool on the baking sheet for 5-7 minutes before transferring to a wire rack to cool completely.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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10 Responses
  1. DJP

    Tried the recipe. I made the cookie because the recipe honestly looked interesting. Easy to make, directions as always are clear and the cookie comes out looking really great. The actual cookie overall was a disappointment and not a hit in my house. The unusual combination was a bit heavy and almost had a greasy kick to it.

    1. Don't worry about it

      You must have done something wrong. I made these for my work a month ago and people are still requesting them again. Mine weren’t greasy at all.

  2. Jennifer

    Do you think these would travel well through the mail? I’m looking for a new cookie for my nephew’s birthday and these sound perfect!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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