Serves: Makes about 2 dozen cookies
2 sticks of unsalted butter at room temperature (softened)
3/4 cup sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
2 cups crushed kettle chips (salted with ridges), plus extra for topping
1 1/2 cups dark chocolate chips, plus extra for topping
1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the sugars and butter together for about 1 minute or until the mixture is smooth. Then beat in the eggs and vanilla.
3. In a separate bowl, mix the flour and baking soda together. Slowly add the flour mixture to the butter/sugar mixture and mix until everything is well incorporated.
4. Then, using a rubber spatula, gently fold in the crushed chips and chocolate chips.
5. Scoop a hefty 1 1/2 tablespoonful of dough onto the baking sheet leaving a few inches of space around each cookie (they will spread!).
6. Bake for 10-14 minutes or until the bottom and edges start to turn slightly golden brown. You can alternate baking sheets during this process to bake the cookies quicker.
7. Remove the cookies from the oven and let them sit on baking sheet for a few minutes before transferring them to a cooling rack.
8. While they are on the baking sheet, top each cookie off with a few pieces of potato chips and a couple of chocolate chips.
9. Transfer cookies to cooling rack and let cool.
Make sure you use kettle chips. Regular potato chips will produce a different cooking gesture.