Serves a Crowd

Chunky Honey Butter Potato Chip Cookies

November  1, 2020
0 Ratings
Photo by Justine Lee
Author Notes

The gargantuan almost scone-like cookies from Levain Bakery deliver on the classic flavors we all know and love such as chocolate chip, oatmeal raisin, and chocolate peanut butter. This cookie is a wild spin and has an unconventional flavor profile of a Korean Honey Butter Potato Chip compared to that of the beloved New York City bakery but equally executes on massive flavor both figuratively and literally (6 ounces of dough is no joke!) Butterscotch chips and potato chips join forces to create a sweet and salty, creamy yet crunchy, melt-in-your-mouth taste sensation. Brown sugar and honey keep in the interior moist and gooey while keeping the crust exceptionally crisp. Don't skimp out on the flaky salt after baking - it makes all the difference! —Justine Lee

  • Prep time 25 minutes
  • Cook time 20 minutes
  • Makes 8 cookies
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Diamond Crystal Kosher Salt
  • 1 cup cold butter, cut into small cubes
  • 3/4 cup light brown sugar, lightly packed
  • 1/3 cup honey
  • 2 eggs
  • 1 1/2 cups butterscotch chips
  • 2 1/2 cups potato chips, roughly crushed
  • Flaky salt to finish
In This Recipe
  1. Preheat the oven to 410°F. Line two baking sheets with silicone baking mats.
  2. In a medium bowl, add flour, baking soda, baking powder and salt. Set aside.
  3. 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.
  4. Scrape down the sides and bottom of the bowl. Add in eggs. Mix on medium speed until incorporated.
  5. Add in dry ingredients. Mix on the lowest speed until all the flour is just incorporated, being careful not to over-mix.
  6. Add in butterscotch chips and potato chips and mix on the lowest speed for about 5 revolutions until butterscotch chips and potato chips are evenly incorporated into the dough.
  7. Remove dough from bowl and mix with hands a few times to make sure butterscotch chips and potato chips are evenly distributed. Dough should be quite sticky.
  8. Grab the dough by the handful lightly form 8 very loose balls, each weighing 6 ounces.
  9. Place four cookies on each baking sheet, spacing them about 2 inches apart, so that they don't spread onto each other.
  10. Bake only one sheet at a time in the middle row of the oven, for about 15-20 minutes. 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 the cookies are still warm, top each with a generous sprinkle of flaky sea salt. Allow cookies cool for at least 15 minutes. They should still be gooey inside even after 15 minutes. Cookies are best eaten warm.

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