Caramelized White Chocolate & Potato Chip Cookies

Yield: about 3 dozen cookies

Ingredients

• 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.

Directions

1. Heat oven to 350°F. Line baking sheets with parchment paper; set aside.
2. Dump kettle chips into a large bowl and crush them into small pieces using your hands.
3. Place one-third of crushed chips (about 80g) into a small bowl and crush them up even more.
4. In a large bowl, whisk together flour, baking soda, and salt.
5. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium-high until light and fluffy.
6. Add eggs and vanilla, mixing until thoroughly combined.
7. Add flour mixture to butter mixture, mixing until incorporated. Scrape down bowl.
8. Add larger crushed chips and chopped fèves, mixing on low just until combined.
9. Form dough into balls that are 1 ½ tablespoons each. (A cookie scoop is super helpful here.)
10. Roll dough balls in finely crushed chips. Place on prepared baking sheets and sprinkle with flake sea salt.
11. Bake for 12–15 minutes or until edges have set and cookies are golden.
12. 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.)
13. Allow cookies to cool for 5–10 minutes on baking sheets, then transfer cookies to wire rack to cool completely.

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Slightly adapted from: #BakeItForward by Tracy Wilk (via Valrhona)