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Playing How To Make Chocolate Chunk-Potato Chip Cookies By Grant Melton

With the addition of crushed potato chips and mixed party nuts, these chocolate chip cookies from former "Rachael Ray" show culinary producer Grant Melton are a real touchdown.

Pro Tip: Use kettle-cooked potato chips as they tend to be thicker and will maintain their crunch even after baking.

Try another salty-sweet recipe from Grant: Potato Chip Brownies

Ingredients
  • One 5-ounce bag kettle-cooked salted potato chips
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ sticks unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup light-brown sugar
  • 1 egg
  • ½ teaspoon pure vanilla extract
  • 1 ½ cups dark chocolate chunks or chips
  • ¾ cup lightly salted mixed nuts, chopped
  • Flaky sea salt, for garnish
Yield
Serves: 24
Preparation

Preheat the oven to 350˚F. 

Place the potato chips into a food processor and pulse until coarsely ground. 

In a mixing bowl, whisk together flour, baking powder, baking soda and salt. 

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars on medium speed. Add the egg and vanilla and beat for 1 minute until light and fluffy. On low speed, add the dry ingredients ½ cup at a time until combined. Once dough comes together, add ¾ cup ground potato chips, the chocolate chunks and chopped nuts.

Using a cookie scoop, scoop the dough into 1 ½-inch balls and arrange on a parchment-lined cookie sheet about 2 inches apart. Bake for 8 minutes, rotate the cookie sheet, and bake for 6 to 8 minutes more or until golden brown around the edges. Remove cookies from the oven and immediately sprinkle with the remaining ground potato chips and sea salt.