Ingredients (~24 cookies)
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 tbsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp fine sea salt
- 1 cup crushed kettle-cooked potato chips
- 1/2 cup walnut pieces
- 3/4 cup chopped bittersweet or semi-sweet chocolate
- 1/3 cup desiccated (unsweetened) coconut
Make the Cookie Dough
Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar for about one minute until well combined.
Whisk in the eggs, egg yolk, and vanilla extract until the mixture is smooth.
Fold in Dry Ingredients and Toppings
In a separate bowl, whisk together the flour, baking soda, and salt.
Use a rubber spatula to fold the dry ingredients into the wet ingredients until there are still a few dry streaks of flour.
Add the crushed potato chips, walnut pieces, chopped chocolate, and coconut. Continue to fold until everything is just combined and there are no more dry flour pockets.
Let the dough rest for ~10 minutes to firm up slightly.
Scoop and Bake the Cookies
Use a large cookie scoop (about 3 tablespoons) to portion the dough onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake one tray at a time for ~8-10 minutes. The edges should be a light golden brown, but the middle should still look puffy and pale.
If you like, you can press a few extra potato chip pieces, chocolate chunks, and walnuts onto the tops of the hot cookies as soon as they come out of the oven.
Let the cookies cool on the baking sheet on a wire rack.
Million Dollar Cookies
Ingredients
Ingredients (~24 cookies)
- 1 cup unsalted butter 2 sticks, melted
- 1 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp fine sea salt
- 1 cup crushed kettle-cooked potato chips
- 1/2 cup walnut pieces
- 3/4 cup chopped bittersweet or semi-sweet chocolate
- 1/3 cup desiccated coconut unsweetened
Instructions
- Whisk melted butter with brown and granulated sugars for 1 minute until combined.
- Add eggs, egg yolk, and vanilla extract, whisking until smooth.
- Whisk flour, baking soda, and salt in separate bowl.
- Fold dry ingredients into wet mixture until a few flour streaks remain.
- Add potato chips, walnuts, chocolate, and coconut, folding until just combined.
- Let dough rest 10 minutes.
- Scoop 3-tablespoon portions onto parchment-lined baking sheets, 2 inches apart.
- Bake at 350°F for 8-10 minutes until edges are light golden but centers remain puffy.
- Optional: press extra chips, chocolate, and walnuts into hot cookies.
- Cool cookies on baking sheet placed on wire rack.
