Makes 24 cookies


  • 1 (8-ounce/224-gram bag) kettle-style potato chips
  • 2 ¾ (325 grams) ;all-purpose flour
  • 1 teaspoon (4 grams) baking soda
  • 1 teaspoon (4 grams) kosher salt
  • 2 sticks/1 cup (227 grams) unsalted butter (room temperature)
  • 1 cup (200 grams) light brown sugar
  • ½ (110 grams) granulated sugar
  • 2 large (100 grams) eggs
  • 1 tablespoon (12 grams) vanilla extract
  • 1 ¼ cup/8 ounces (226 grams) DULCEY 35%, chopped
  • Maldon sea salt (coarse sea salt), as needed for garnish


  1. Using a food processor or by hand, crush potato chips into small pieces, no larger than 1⁄4-inch pieces. Reserve about three-quarters of the potato chips and finely crush. The larger pieces will be used inside of the cookies, and the remaining one- quarter amount (finely crushed) will be used as a coating.
  2. Preheat the oven to 350°F. Line two cookie trays with parchment paper and set aside.
  3. Place flour, baking soda, and salt in a bowl. Whisk together and set aside.
  4. Using an electric mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar. Mix on medium speed until the butter is fluffy, about 5 minutes.
  5. Turn the mixer speed to low and add eggs and vanilla. Mix for about 30 seconds, until just combined.
  6. Turn the stand mixer off and add dry ingredients. Combine at a slow speed until the mixture is a third of the way combined. Turn the machine off and add chopped chocolate and three-quarters of the crushed potato chips. Mix on slow speed until the mixture just comes together.
  7. Portion the cookies using a 3⁄4-ounce cookie scoop. Place on the prepared trays, spacing the cookies about 3 inches apart.
  8. Roll cookies in the remaining one-quarter amount of the crushed potato chips.
  9. Sprinkle the prepared cookies with Maldon sea salt. Bake until cookies are golden brown, about 12–15 minutes. Allow to cool for at least 5 minutes before removing from the cookie tray.
Formulation courtesy of #BAKEITFORWARD by Chef Tracy Wilk