These cookies have a little bit of everything going on - they're sweet, buttery, crunchy, yet slightly chewy, chocolatey, and most notably...salty. I like to have mine a little under-baked so they remain slightly soft in the centre but crunchy on the edges. Use milk chocolate if you prefer it to dark, and do try to use good quality potato chips. —Jordan Rondel, The Caker
12 large cookies
sticks of unsalted butter, softened
super fine sugar
free range egg
dark chocolate chips
salted potato chips, crushed
flaked sea salt
In This Recipe
Line two baking sheets with baking paper
In the bowl of an electric mixer, beat the butter and sugar until pale, light and fluffy.
Add in egg and beat until well incorporated
Add the treacle and continue to beat
Scrape down the bowl and add flour and baking soda gradually, mix until just combined.
Fold in the chocolate chips and crushed potato chips
Using about two tablespoons of dough, form balls, Place each ball on a baking sheet 1, 1/2 inches apart. Press each down lightly with the back of a fork. Preheat the oven to 350 degrees on fan bake, and while it heats up, refrigerate the prepared cookie dough for about 30 minutes until the dough is firm.
Bake for approximately 10-12 minutes, or until golden brown.
Remove from oven, and let sit for 10 minutes before transferring the cookies to a cooling rack.
Finally, Sprinkle with sea salt.
You can store these cookies in an airtight container for up to 10 days.