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–+ servings
Pile of toffee chocolate chip cookies cooling on a round wire rack set inside a metal tray.

Toffee chocolate chip cookies with potato chips

These toffee chocolate chip cookies are loaded with semi-sweet chocolate chips, toffee bits, and crushed potato chips for a sweet and salty combination that makes them impossible to eat just one. Melted butter and a 2 hour chill give them a thick, bakery-style texture that stays tender in the center with just enough crisp edge. Plan for about 20 minutes of prep and 2 hours of chill time before they go in the oven.
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 32 minutes
Servings 20
Calories 285kcal
Author Barbara Curry

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.

Notes

  • Chill the dough for at least 2 hours, this is what keeps the cookies thick and prevents spreading.
  • Let the dough sit at room temperature for 10 minutes before scooping — cold dough is hard to work with.
  • Use a large scoop, about ¼ cup per cookie, for that thick bakery-style result.
  • Pull from the oven when the edges are set but the centers still look slightly underdone, they firm up on the pan as they cool.
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