Description
These Double Chocolate Potato Chip Cookies combine rich chocolate flavor with a delightful crunch. Perfect for gatherings or a sweet treat anytime, they’re simple to make and packed with chocolate chips and salty ripple chips for that perfect balance.
Ingredients
Scale
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2¼ cups all purpose flour
- ¾ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips
- 1 cup crushed plain ripple chips
Instructions
- Beat the butter and sugar together using an electric mixer on medium-high speed for 2-3 minutes until fluffy.
- Add the eggs and vanilla to the mixture and beat until fully combined.
- In a separate bowl, mix together the flour, cocoa, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until combined.
- Fold in the chocolate chips and crushed ripple chips with a spatula or wooden spoon.
- Preheat the oven to 350°F (175°C) and prepare 3 or 4 baking sheets with parchment paper.
- Roll the dough into balls about 1-2 inches in size, and you can dip them in additional crushed chips if desired.
- Place the dough balls on the prepared sheets and bake for 8-10 minutes until just set. They may look slightly glossy in the center.
- If desired, add more chocolate chips on top while the cookies are hot. Allow them to cool for at least 15 minutes before removing from the sheets.
Notes
For a chewier cookie, do not overbake.
Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg