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Potato Chip Chocolate Chip Cookies

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“There are many claims as to the origins of this cookie. I only know they are just plain good.”
READY IN:
1hr
SERVES:
54
YIELD:
4.5 dozen
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
  2. In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
  3. Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
  4. Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
  5. Beat in the egg, then the egg white and vanilla.
  6. Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
  7. Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
  8. Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
  9. Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
  10. Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
  11. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

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