Potato Chip Toffee Chocolate Chip Cookies for a sweet and salty treat. Potato chips give these soft cookie some crunch.
I just purchased Sally’s Baking Addiction cookbook. I have been following her blog for a while and couldn’t wait to see how her cookbook turned out. I was not disappointed. Natalie chose these cookies for me to try first and they were such a big hit that I don’t have any left to put in the freezer. The all time favorite cookie in this house are Potato Chip Cookies, so I am not surprised that we liked these. I think what most people like about these other than the salty sweet mix, is that they are a soft cookie. I prefer crunchy but my family likes soft. Melting the butter first is what I think makes these soft. This is a great recipe for someone who doesn’t have access to an electric mixer, like college students.
The cookbook is full of great sounding desserts that I can’t wait to try. Her photography is wonderful. Her instructions are great for novice bakers and most recipes add a fun twist to make them a little bit different. She even has a few healthier recipes. I love to support fellow bloggers, so if you like desserts, I would recommend this cookbook.
Toffee Chocolate Chip Cookies
Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 ½ teaspoon cornstarch
- ½ teaspoon salt
- ¾ cup butter melted
- ¾ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla
- 1 cup potato chips crushed
- ½ cup semi-sweet chocolate chips
- 1 cup toffee pieces
Instructions
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt.
- In a separate bowl, whisk together the melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the egg, egg yolk, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix together. Add the chocolate chips, potato chips, and toffee pieces and stir to combine or use your hands to mix it together. Cover the dough and chill for at least 2 hours.
- Remove from the refrigerator and let the dough sit at room temperature for 10 minutes. Preheat oven to 350º. Line cookie sheets with parchment paper.
- Scoop the dough using a large ice cream scoop, about ¼ cup and place on a cookie sheet. Bake for 12-13 minutes. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Nutrition
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