Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 12 tablespoons (6 oz) unsalted butter, melted
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg, plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 3/4 cup crushed salted plain potato chips (e.g., Lay’s original)
• 1/2 cup toffee pieces (such as Heath® bars)

Instructions

1. In a large bowl, thoroughly whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set aside.

2. In a separate medium bowl, whisk the melted butter, light brown sugar, and granulated sugar until the mixture is smooth and no sugar lumps are visible. Incorporate the large egg, followed by the egg yolk, whisking well after each addition. Finally, whisk in the vanilla extract until fully combined. Pour these wet ingredients into the bowl with the dry ingredients. Mix everything together with a large spoon or a rubber spatula until just combined, being careful not to overmix.

3. Gently fold in the semi-sweet chocolate chips, crushed potato chips, and toffee pieces. Cover the cookie dough tightly with plastic wrap and chill in the refrigerator for a minimum of 2 hours, or up to 3 days. This chilling period is crucial for developing flavor and preventing the cookies from spreading too much during baking.

4. Once the dough has chilled, remove it from the refrigerator and let it soften slightly at room temperature for about 10 minutes to make it easier to handle.

5. Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper or silicone baking mats.

6. Scoop the dough into balls, using approximately 3 tablespoons of dough per cookie. If the dough seems crumbly, use the warmth of your hands to gently press and shape it into a ball. For thicker cookies, roll the dough balls to be taller rather than wide. Arrange 8 dough balls on each prepared baking sheet, ensuring they are about 3 inches apart to allow for spreading.

7. Bake each batch for 11 to 12 minutes. The cookies will appear very soft and slightly underbaked in the center when you remove them from the oven—this is desired for a chewy texture. Allow the cookies to cool on the baking sheet for a full 10 minutes before carefully transferring them to a wire rack to cool completely. This resting period on the hot sheet helps them set without becoming dry.

8. Once completely cooled, these delightful cookies will stay fresh in an airtight container at room temperature for up to 10 days. However, based on tester feedback, they rarely last that long!

Nutrition Information

Nutrition information is automatically calculated and should be used as an approximation only.

Chiyo Ueyama

Chiyo Ueyama, a seasoned cookie enthusiast, declared these to be “by far the best” potato chip cookies she had ever tried. She recounted how she and a friend eagerly devoured five cookies immediately after a substantial dinner, a testament to their irresistible nature. The prevailing sentiments from other tasters were “OMG” and “wow,” solid indicators of a truly phenomenal treat. Chiyo noted that while the savory aroma of the chips wasn’t prominent, the perfect amount of saltiness was distinctly present, beautifully complementing the rich chocolate and buttery toffee flavors. The texture was another highlight—moist and delightfully chewy, with the toffee pieces providing a gentle, satisfying crunch. The cookies were such a hit that Chiyo plans to double the recipe next time, as they disappeared too quickly to assess their shelf life.

Ellen Fuss

Ellen Fuss found herself anticipating the finished product even before baking, thanks to the tantalizing combination of salty potato chip and sweet toffee bits she sampled while measuring. The cookies certainly did not disappoint! Ellen found the preparation timing to be accurate, though she double-checked gram weights for precision. Her primary observation was regarding the baking time; she extended it to 17 minutes, as the cookies appeared too pale before then. She particularly praised how the chilled dough and the generous cookie size prevented excessive spreading, resulting in thick, beautifully shaped cookies that looked professionally made. The texture achieved was a perfect blend of crispy edges and a wonderfully chewy interior.

For her ingredients, Ellen opted for Lay’s original potato chips and found them easily at a local drug store, as only small quantities were needed. However, she suggested that next time she might use a more premium, sturdier, or even ridged chip to ensure a more pronounced salty crunch in the final product. She was very careful when folding in the chips, but they became almost indistinguishable in texture. Chilling the dough for 6 hours yielded perfect results, and she appreciated the flexibility of being able to prepare the dough in advance. The yield was exactly as stated, and the dough was easy to work with. Ellen emphasized the importance of the 10-minute cooling period on the hot baking sheets for the cookies to finish setting. Like Chiyo, her cookies didn’t last long enough to test their keeping qualities, which she believes speaks volumes about their deliciousness. She also mused about future variations, considering adding pretzels, M&Ms, or nuts, viewing the recipe as a “blank canvas” for creative ingredient mixtures. She concluded that these cookies are perfect and offer a delightful departure from most of her usual baking.

Lila Ferrari

Lila Ferrari, whose household always welcomes chocolate chip cookies, found this recipe to be a fantastic step beyond the traditional. She highlighted the ease of preparation, the satisfyingly large size of the cookies, and their perfect balance of crunch, sweetness, saltiness, and chocolatey richness. For Lila, the caramel crunch from the toffee was “the icing on the cake.” The idea of adding potato chips was entirely new to her, and she noted that while the chips provided excellent saltiness, their distinct crunch largely disappeared into the cookie’s texture, becoming more of an elusive background element. Regardless, she affirmed, “the chips work.”

Her hands-on time was slightly more than the recipe indicated, around 20 minutes, but the total time was spot-on. Lila is definite about making these again, humorously adding, “actually I have to, they were all consumed!” For her next batch, she’s considering an even bolder step by adding nuts, demonstrating the versatility and appeal of the recipe for customization.

Sandy Owen

Sandy Owen enthusiastically declared these cookies “among the best I’ve ever eaten” and a “huge hit at home.” So popular were they that batches sent to her husband’s workplace and her own office were devoured within minutes. Sandy, too, used Lay’s regular chips, considering them the best for this recipe. She found that rolling a heaping tablespoon of dough into balls and baking for 13 minutes was the “magic number” for perfection. Her yield was impressive, producing 44 delicious cookies from the batch. The combination of chocolate, toffee, and potato chips, in her opinion, is “a match made in heaven.” She particularly enjoyed the chewiness of the toffee and the creamy chocolate, perfectly balanced by the subtle hint of salt from the chips. Interestingly, she likened the texture to that of coconut. This recipe has now become Sandy’s absolute favorite chocolate chip cookie, one she plans to make repeatedly as gifts for special occasions and holidays.

Jennifer Bradley

Jennifer Bradley celebrated these cookies as “the best of both food worlds all in one yummy treat,” highlighting their wonderful combinations of sweet and savory, gooey and crunchy. She was particularly impressed by the incredibly chewy texture of the cookie itself, noting that the potato chips inexplicably retained their crunch. Friends raved about the sweet and salty dynamic, with one declaring them “better than any salted caramel concoction.”

The recipe yielded 16 large cookies, and Jennifer found the timing to be generally accurate: 15 minutes of hands-on preparation, leading to a total time of 2 hours and 50 minutes. She used regular Lay’s potato chips. Chilling the dough overnight proved effective, as it remained easy to work with when she rolled and baked the cookies the following morning. Jennifer observed that after balling the dough, a considerable amount of chips, toffee pieces, and chip crumbles were left at the bottom of the bowl. Her clever solution was to roll the prepared dough balls in these remaining goodies before baking, ensuring maximum inclusion of the flavorful mix-ins. She confirmed that hand temperature was sufficient to warm the dough to a manageable consistency. Jennifer slightly adjusted the baking time, finding 14 minutes to be ideal instead of the suggested 11-12. She noted that even after 14 minutes, the cookies still looked somewhat underdone upon removal, as the recipe described, but the central hump had flattened out beautifully. Crucially, the cookies kept exceptionally well, with the chips maintaining their delightful crunch for two days—which was as long as they lasted in her house!

Nicole C.

Nicole C. passionately recommends these cookies as a “must-try,” ranking them among her favorites on the site, a sentiment shared wholeheartedly by her family. She values a soft, chewy cookie texture that endures, and these cookies delivered exactly that. Even a couple of days after baking, the cookies retained their fresh taste and perfect soft texture. Like many others, her family quickly devoured the batch, preventing any long-term freshness test. Nicole praised the perfect balance between salty and sweet flavors, and the generous portion size of each large cookie. She used kosher salt, salted butter, and Lay’s potato chips. While delighted with the outcome, she plans to increase the chocolate chips to 3/4 cup in her next batch, desiring a slightly more intense chocolate presence.

Erin Courtney

Erin Courtney described these big, soft, and chewy cookies as “dangerously delicious,” attributing their allure to the winning combination of chocolate, toffee, and the irresistible crunch of crushed potato chips. Her concise but enthusiastic review perfectly captures the addictive quality of this unique dessert.