HOW TO MAKE IT :
- Preheat oven to 325°F. Prepare 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter and turn the machine on medium. Mix for about 1-2 minutes or until the butter is smooth.
- Scrape down the bowl and then add in the brown sugar eggs. Mix until combined.
- Add the flour and baking soda and mix on low (or medium-low) until just incorporated, about 30 seconds.
- Add in the chocolate chunks and crushed potato chips and turn the mixer on low. Mix until there are no large chunks of potato chips, about 30 seconds.
- Using a 3-tablespoon ice cream scoop, scoop out the cookie dough and evenly place 6 on a cookie sheet at least 2 inches apart. With a clean hand, slightly press down on each ball so that it is flatter. (You don’t want a dome.)
- Sprinkle each cookie with a pinch of kosher or sea salt (or a large flaked salt). If you do not have kosher or sea salt I do not recommend this step, table salt is too fine and salty for this step. (Do not skip this step! It is what makes the cookie amazing!)
- Break up one potato chip and gently press it into the top of the cookie. Add 3-5 more chocolate chunks. Press the chocolate and potato chips into the cookie until they are flatter, about 1/2 inch to 1 inch thick. These cookies spread so you are simply getting rid of the dome and creating an even layer of cookie, not truly flattening them.
- Bake for 9-11 minutes, or until the cookies start to turn golden around the edges. (Due to the brown sugar this cookie will not be light in color, it will be darker. This is good.) Remove from oven and allow to cool on a cooling rack.
