Description
A thick, doughy chocolate chip cookies with added toffee bits and salty potato chips.
Ingredients
Units
Scale
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 sticks butter (chilled)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 tsp almond extract
- 1/2 cup ruffled potato chips (crushed)
- 1/2 cup mini chocolate chips
- 1/4 cup Heath toffee bits
Instructions
- In a medium bowl, gently whisk together your flour, salt, baking powder. Set aside and start creaming your butter and sugars together in a bowl.
- Cube your chilled butter and toss in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture.
- Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
- Add two eggs and almond extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Once your mixture is fully blended together, remove mixing bowl from the stand mixer. Add in your mini chocolate chips, toffee bits and crushed potato chips to the batter. Using a wooden spoon, mix everything into the dough.
- Prepare a baking sheet with parchment paper. Scoop and roll dough into large dough balls. They should be about 2 inches thick to make large cookies. Place on prepared baking sheet a couple inches apart and place in freezer for 30 minutes to chill.
- While the cookies are chilling, preheat your oven to 375°F. After your cookies are chilled, place the cookies in the oven and bake for 20-22 minutes, until golden brown on the top. Remove from the oven and let cool for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert