Yield: about 3 dozen cookies
- 1 8.5-ounce (240g) bag kettle-cooked potato chips*
- 2 ¾ cups (330g) all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup (226g) unsalted butter, room temp
- ¾ cup (160g) light brown sugar, packed
- ½ cup (99g) granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 ¼ cups (226g) Valrhona Dulcey Chocolate Fèves, chopped
- Jacobsen Salt Co. Pure Flake Sea Salt, optional
*We used Kettle Brand Sea Salt Potato Chips.
- Heat oven to 350°F. Line baking sheets with parchment paper; set aside.
- Dump kettle chips into a large bowl and crush them into small pieces using your hands.
- Place one-third of crushed chips (about 80g) into a small bowl and crush them up even more.
- In a large bowl, whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium-high until light and fluffy.
- Add eggs and vanilla, mixing until thoroughly combined.
- Add flour mixture to butter mixture, mixing until incorporated. Scrape down bowl.
- Add larger crushed chips and chopped fèves, mixing on low just until combined.
- Form dough into balls that are 1 ½ tablespoons each. (A cookie scoop is super helpful here.)
- Roll dough balls in finely crushed chips. Place on prepared baking sheets and sprinkle with flake sea salt.
- Bake for 12–15 minutes or until edges have set and cookies are golden.
- Transfer baking sheets to wire racks. If desired, place a whole or partial fève on top of hot cookies for some extra chocolatey goodness. (The fèves will melt somewhat and stick to cookies.)
- Allow cookies to cool for 5–10 minutes on baking sheets, then transfer cookies to wire rack to cool completely.