Kettle Chip Chocolate Chip Cookies
These kettle chip chocolate chip cookies, are sweet, salty & fudgy! Packed full of dark chocolate & potato chips, for maximum flavour.
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Adding kettle chips into a batch of chocolate chip cookies might seem a bit strange but trust me, it works! Kettle chips add extra crunch to these cookies & the saltiness enhances the flavour from the dark chocolate. This is some seriously tasty stuff!
To make this batch of cookies, we’re making a double brown butter cookie dough then folding through crushed kettle chips (lightly salted flavour) and a generous amount of dark chocolate chunks. There’s an extra chunk of chocolate pressed on top of each cookie before they’re baked as well, which gives each cookie a pool of melty, molten chocolate once they are cooked.
For more cookie flavours, check out our ever growing collection of cookie recipes! There’s a whole load of flavours here, from miso banana bread, to brown butter s’more & salted tahini and vanilla. If there’s a cookie that you’d like to see on the blog, leave us a comment at the bottom of this post!
Ingredient Notes
- Kettle Chips – Make sure to use lightly salted kettle chips here! Other brands of crisps/potato chips will work as well.
- Chocolate – I used a 72% dark chocolate for my cookies but feel free to use something lighter or darker if you’d prefer. I’d recommend roughly chopping up a bar of chocolate (instead of using chocolate chips) as this will melt better.
- Butter – We’re using unsalted butter for this cookie dough. Some of the butter is browned in a pan & the rest is softened at room temperature.
- Sugar – To give these cookies crisp edges & fudgy centres, we’re using a mix of dark brown sugar & caster sugar.
- Flour – We’re using plain/all purpose for our cookie dough. Make sure to sift it first!
- Raising Agents – This cookie dough contains equal amounts of baking powder & bicarbonate of soda. Make sure to measure this accurately as it is what gives these cookies their soft, fudgy texture.
- Eggs – For our cookie dough, we’re using a large egg (which should weigh around 60 grams out of the shell), plus two extra yolks for extra fudginess.
- Sea Salt – A light sprinkle of sea salt over the baked cookies, enhances the flavour from the chocolate! I use Maldon sea salt to finish my chocolate chip cookies.
How To Make Kettle Chip Chocolate Chip Cookies
The full, printable recipe card for these cookies can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Brown Butter
First place butter into a saucepan & brown over a medium heat. Once cooked, whisk in toasted milk powder then leave to cool.
Check out our how to make brown butter guide for more info on brown butter! - Cookie Dough
To make the cookie dough, we mix brown butter, softened butter, dark brown & caster sugar until well combined then beat in an egg, 2 yolks & a teaspoon of vanilla extract. Next, we sift in plain flour, baking powder, bicarb & salt then fold until just incorporated. - Mix Ins
To our cookie dough, we add roughly chopped dark chocolate & lightly crushed kettle chips. We stir to combine then chill the cookie dough in the fridge for 30 minutes. This firms the dough up slightly, making it easier to scoop! - Shaping
Once chilled, we scoop the cookie dough into 13 equal portions (each should weigh around 80 grams). We then roll the cookies into balls & press a chunk of chocolate on top. - Overnight Chill
Now that are cookies are shaped, they need to be chilled in the fridge overnight. This step is key, so don’t be tempted to skip it! This is what makes sure that our cookies don’t spread out too much in the oven. - Baking
We bake the cookies for 14 minutes (@ 180°c/356°f), until the edges are crisp & set but the centres are still soft. We then “scoot” the cookies into uniform circles with a large cookie cutter, sprinkle with sea salt then leave to cool completely, on the tray. We’re using the “Pan Banging” technique when baking the cookies but more on that below.
The Pan Banging Technique
If you’ve ever searched for a cookie recipe on Google, chances are you’ve come across the pan banging technique by Sarah Kieffer from The Vanilla Bean Blog. This technique involves banging the tray of cookies onto your oven rack towards the end of the cooking process. This causes the cookies to deflate, spreading the chocolate out & giving the cookies crinkly edges.
Here’s how we bake these cookies using the pan banging technique…
- Bake the cookies for 10 minutes (undisturbed).
- Next, open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate.
- Bake for another 2 minutes then repeat the pan banging process.
- Bake for another 2 minutes (bringing the total bake time to 14 minutes) then takethe cookies out of the oven.
The Cookie Scoot
The cookie scoot is a technique used to shape cookies into a perfect circle as soon as they come out of the oven. To do this, take a large circular cutter & use it to move (or scoot) the edges of the cookies, to make a perfect a circle. This is the secret to making a batch of uniform cookies.
Kettle Chip Cookies Tips & Tricks
- Use a chopped up chocolate bar in the cookie dough, it will melt better than chocolate chips.
- Brown the butter then stir in toasted milk powder, for double brown butter flavour!
- Make sure to scrape the mixing bowl down with a rubber spatula regularly when mixing the dough, to avoid streaks of unmixed ingredients.
- Lightly crush the Kettle chips by hand, for perfectly sized pieces, that aren’t too big or too small.
- Chill the cookie dough overnight for the right amount of spread in the oven.
- Use a cookie cutter to “scoot” the cookies into a perfect circle once baked.
- Sprinkle Maldon salt on top of the cookies for extra flavour.
- Bake the cookies until the edges are set but the centre is still soft.
Frequently Asked Questions
These cookies should be kept in an airtight container (once cool!) & are best eaten within 3 days of being made.
Roughly chopped chocolate from a bar works best for cookies, as they melt properly as the cookies bake (this is key to getting those molten pools of chocolate!). Some chocolate chips contain an additive that stops them melting, so these aren’t great for cookies.
Once cooked, chocolate chip cookies will be crisp on the edges & just set in the middle. They will continue to cook as they cool, so be careful not to overcook them, a slightly underdone cookie is better than an overdone one!
I used lightly salted Kettle chips for these cookies as they have a good amount of flavour & retain their crunch once baked. Other brands will work as well though, just make sure to use salted chips/crisps!
Once shaped into balls, cookie dough should be stored in the fridge overnight or up to 3 days before being baked.
Equipment Used
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More Cookie Recipes To Try!
- Black Sesame Cheesecake Cookies
- Chewy Ginger Molasses Cookies
- Miso Banana Bread Chocolate Chip Cookies
- Salted Tahini & Vanilla Chocolate Chip Cookies
- Brown Butter S’more Cookies
- Salted Peanut M&M Cookies
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Kettle Chip Chocolate Chip Cookies
Equipment
- Stand Mixer
- Medium Saucepan
- Sieve
- Baking Trays
- Large Circular Cookie Cutter
Ingredients
- 200 g Unsalted Butter
- 1 tsp Toasted Milk Powder (See Notes)
- 150 g Dark Brown Sugar
- 125 g Caster Sugar
- 1 Large Egg
- 2 Egg Yolks
- 1 tsp Vanilla Extract
- 300 g Plain Flour
- ¾ tsp Baking Powder
- ¾ tsp Bicarbonate Of Soda
- ¼ tsp Table Salt
- 200 g Dark Chocolate
- 50 g Lightly Salted Kettle Chips (See Notes)
- Sea Salt – To Finish
Instructions
Cookie Dough
- Start by browning 120g of the butter. To do this, chop the butter into evenly sized pieces then place into a medium saucepan. Place over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smell nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.
- Once the butter has browned, take it off the heat & immediately stir in the toasted milk powder (if using). Transfer the butter to a bowl & leave to cool to room temperature. In the meantime, chop the remaining 80g of butter into small pieces & leave to soften at room temperature.The brown butter should take around 30 minutes to cool.
- Next, add both of the butters, the dark brown sugar & caster sugar to the bowl of a stand mixer with the paddle attached. Beat on a medium speed for 1-2 minutes, until combined.Be careful not to over mix the butter & sugar, we don’t want to add too much air into the cookie dough as this will affect the baked cookies.
- In a separate bowl, lightly beat the egg, yolks & vanilla together. Then slowly pour into the butter, with the mixer running on medium speed. Stop mixing once the eggs are just incorporated.
- Next, sift the flour, baking powder, bicarbonate of soda & salt into the butter then mix with a spatula until just combined.
- Roughly chop 140g of the dark chocolate & add into the cookie dough. Lightly crush the kettle chips in your hands then add into the cookie dough as well.
- Using a spatula, stir the cookie dough, chocolate & kettle chips together then chill in the fridge for 30 minutes, to firm up slightly.
- Whilst the cookie dough is chilling, chop the remaining 60g of dark chocolate into 13 chunks.
- Using a cookie scoop (or a spoon), portion the chilled cookie dough into 13 equally sized portions. Each should weigh around 80 grams.
- With your hands, roll a portion of cookie dough into a ball then press a dark chocolate chunk into the top. Repeat with the remaining dough.
- Place the balls of cookie dough into an airtight container & refrigerate overnight.
Baking The Cookies
- The next day, preheat an oven to 180°c/160°c fan (356°f/320°f).
- Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
- Bake the cookies for 10 minutes then open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)
- Bake for a further 2 minutes then repeat the pan banging process.
- Bake for another 2 minutes (bringing the total bake time to 14 minutes) then remove from the oven.
- Using a large, round cookie cutter, scoot each cookie into a perfect round shape.
- Sprinkle each cookie lightly with Maldon salt then leave on the tray, to cool completely.
- Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time.
