Chocolate Chunk Kettle Chip Cookies

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


  • 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


  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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