Ingredients
Scale
- 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
- 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.
