Baker's Notes
My favorite hometown brunch spot used to sell these giant chocolate chip cookies that used the crumbles from the bottom of the potato chip bag and a few pretzels. I’ve dreamed of those cookies and hoped to recreate them. Last week I saw a post reminding me of those cookies and I couldn’t resist trying to recreate a Missoula favorite. We polished off a quick dozen here at the YCR roastery in less than an hour; proof that they pair perfectly with a good cup of coffee.
Adapted from The Feed Feed
Yield 18 cookies
Ingredients
- 1 stick (8 Tbl) unsalted butter, melted and cooled
- 6 oz. dark chocolate
- 6 oz. kettle cooked, thin style potato chips, divided
- Flaky sea salt
- Generous handful of thin pretzels sticks
- 1 ½ cups all-purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- 1 Tbsp boiling water
Instructions
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Melt the dark chocolate in a medium heatproof bowl over a double boiler (reserve the hot water from the water bath to activate the baking soda).
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Add half of the potato chips to the melted chocolate and toss until well-coated. Spread onto a parchment-lined baking sheet and sprinkle with flaky sea slat. Refrigerate until chocolate is set, about 15 minutes.
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Meanwhile, add remaining potato chips, pretzels, flour, salt and baking powder to a food processor and pulse until chips and pretzels are finely ground (I left mine a bit chunky).
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Stir the cool, melted butter and brown sugar in a medium bowl for about 20 seconds. Add the egg and vanilla extract, then stir vigorously for about 30 seconds.
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Add the hot water to the baking soda in a small bowl and stir to dissolve, then add to the dough. Stir the mixture until it’s emulsified.
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Add the dry ingredients to the dough, then stir until no patches of flour remain.
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Break up the chocolate covered potato chips with the back of a wooden spoon or a potato masher to ¼-½ inch pieces. Add to the dough and stir until evenly distributed.
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Scoop cookie dough into 2-Tbl size portions, then refrigerate for 30 minutes.
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While the dough is chilling, preheat the oven to 350F and line 2 baking sheets with parchment paper.
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Arrange the cookie dough evenly among the prepared baking sheets, then bake 1 sheet at a time for about 12-13 minutes. Repeat with the remaining dough.
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Allow cookies to cool completely for about 2 hours to get the most pronounced potato chip flavor, though they are delicious warm as well.
Notes
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Try brown butter.
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Use dark chocolate melting wafers.
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Save some whole chocolate-covered chips for decoration.
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Press down the cookie dough balls before baking.