Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the milk chocolate chunks and the coarsely broken potato chips with a spatula.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets.
- Press a few additional chocolate chunks onto the tops of each cookie dough ball before baking.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.
Notes
- For chewier cookies, use bread flour instead of all-purpose flour.
- Try dark chocolate chunks for a richer flavor.
- Store cookies in an airtight container at room temperature for up to one week.