Serves a Crowd

Chunky Honey Butter Potato Chip Cookies

October 30, 2020
0 Ratings
Author Notes

A riff on the famous and beloved, massive 6-ounce cookies from Levain Bakery, this one incorporates butterscotch chips and potato chips as mix-ins to deliver on the salty, creamy yet crisp, melt-in-your-mouth qualities found in a bag of Korean Honey Butter chips. Honey is combined with brown sugar for elevated moisture and depth of flavor. Don't skimp out on the flaky salt at the end, as it will bring out the savory notes of the cookie.
For all the aficionados of sweet and salty things, this one's for you! —Justine Lee

  • Prep time 25 minutes
  • Cook time 20 minutes
  • Serves 8-10
Ingredients
  • 1 cup cold butter, cut into small cubes
  • 3/4 cup light brown sugar, lightly packed
  • 1/3 cup cups honey
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Diamond Crystal Kosher salt
  • 1 1/2 cups butterscotch chips
  • 2 1/2 cups potato chips, roughly crushed
  • Flaky salt, to finish
In This Recipe
Directions
  1. Preheat the oven to 410°F. Line two baking sheets with silicone baking mats.
  2. In the bowl of a stand mixer, add butter, sugar, and honey. Cream until light and fluffy, about 2 minutes. Since you are dealing with cold butter, start on low speed for about 30 seconds. Switch to medium speed for another 30 seconds and then high speed for 1 minute.
  3. Scrape down sides and bottom of bowl. Add in eggs. Mix on medium speed until incorporated.
  4. Add in flour, baking soda, baking powder and salt. Mix on the lowest speed until all the flour is just incorporated, being careful not to overmix.
  5. Add in butterscotch chips and potato chips and mix on the lowest speed for about 5 revolutions until butterscotch chips are evenly incorporated into the dough.
  6. Using your hands, divide dough and form into 8 equal loose balls, each weighing 6 ounces. Make sure to keep each piece loose as the cookies should be airy and not compacted.
  7. Place only four cookies on each baking sheet, spacing them about 2 inches apart, so that they don't spread onto each other.
  8. Bake only one sheet at a time in the middle row of the oven, for about 15-20 minutes, rotating halfway through the bake. The tops of the cookies should be a light brown and the dough should look cooked, but the cookies should not be fully set. While they are still warm, finish each with a generous sprinkle of flaky salt. Let cookies cool at least 15 minutes. This gives them a chance to set so that you can remove the cookies without them breaking and will also allow inside of the dough to cook a little more. Make sure you don't move the cookies before they are set. They should still be gooey inside even after you wait 15 minutes. Cookies are best served warm.

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