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Prep time
40 minutes
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Cook time
10 minutes
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Makes
12 large cookies
Author Notes
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
Ingredients
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1, 1/3
sticks of unsalted butter, softened
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6.3 ounces
super fine sugar
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1
free range egg
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1 tablespoon
treacle
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6.3 ounces
plain flour
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3/4 teaspoon
baking soda
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5.3 ounces
dark chocolate chips
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1.8 ounces
salted potato chips, crushed
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1 teaspoon
flaked sea salt
Directions
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Line two baking sheets with baking paper
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In the bowl of an electric mixer, beat the butter and sugar until pale, light and fluffy.
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Add in egg and beat until well incorporated
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Add the treacle and continue to beat
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Scrape down the bowl and add flour and baking soda gradually, mix until just combined.
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Fold in the chocolate chips and crushed potato chips
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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.
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Bake for approximately 10-12 minutes, or until golden brown.
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Remove from oven, and let sit for 10 minutes before transferring the cookies to a cooling rack.
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Finally, Sprinkle with sea salt.
You can store these cookies in an airtight container for up to 10 days.
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