Chocolate Olive Oil Potato Chip Cookies
Salty, sweet, crunchy, gooey...need I say more?
Recipe by Rachel DiNunzio | @bakesbyrach_
1 stick (113g) salted butter
½ cup (110g) brown sugar
⅓ cup (66g) sugar
1 large egg
2 tsp vanilla bean paste
1 ½ cup (190g) all-purpose flour
½ tsp salt
½ tsp baking soda
1 bar (113g) baking chocolate, semi-sweet, roughly chopped
½ cup Classic Sea Salt Olive Oil Potato Chips, plus more for topping
Instructions
Active Time: 30 Minutes
Full Time: 1 Hour
Start by preheating the oven to 350 F. Add a small pan over medium low heat and add the butter. Cook, stirring often, until the butter turns golden brown and the solids on the bottom are deeply browned. It should smell nutty, but not burnt. Immediately remove from heat and scrape into a large bowl. Let cool 10 minutes.
Add both the sugars and whisk until well combined. Add the egg and vanilla and whisk until the mixture is smooth and glossy. Add the flour, baking soda, and salt and stir with a spatula until almost combined, with quite a few floury spots left. Add the chocolate and potato chips, leaving a few for the top, and fold until everything is well mixed.
Using a 3-tbsp cookie scoop, scoop 9 cookies and place them across 2 large baking trays. Top with the remaining chocolate and chips. Bake until the cookies are golden brown and the edges are firm to the touch, 9 - 12 minutes.
