If you like chocolate chip cookies as much as I do, then you probably have at some point in your life tried to make them. They’re like the basic of the most basic of all baking recipes, and even non-bakers have probably found success in making them. But I swear, it doesn’t get any easier than these Sweet & Salty Chocolate Chip Cookies.
There are so many versions of Choco Chip Cookies across the interwebs, and many of them will have you refrigerating the dough. And while that trick does quite a number on your cookies and turn them into amazing little things, there are recipes that are as good but don’t require too many “rituals”, if you will. These Sweet and Salty Chocolate Chip Cookies is one of them.
I know that adding salt to choco chip cookies is basically a requirement now, but the salty part in these cookies mostly comes from the potato chips and the pretzels you add into the cookie dough. That’s right– POTATO CHIPS and PRETZELS.
First step, you go and find the saltiest ridged potato chips that you know (sea salt flavour works too), because the surface of those chips give the cookies a nice look once baked. Don’t crush ’em too much! The same goes for the pretzels. Then you just add the semisweet chocolate chips, and you’ll have that perfect mix of sweet and salty that just brings this to ultimate enjoyment levels!
On first bite, I immediately thought: ‘Where have these Sweet & Salty Chocolate Chip Cookies been all my life?’ In the Nestle Toll House website, that’s where! 😀 I stumbled upon this by accident actually. I did omit the unsalted peanuts from the original recipe because I didn’t feel like adding them in, but you can use them if you like.
These cookies have that crunchy on the outside, chewy on the inside texture I so love, but upped to the next level thanks to all the pretzels and chips you get to bite into! Definitely do not skip sprinkling some coarse sea salt on top to round out the Sweet and Salty Chocolate Chip Cookies experience. 😉
It’s kind of funny that the first two recipes I write about this year on the blog involve classics on steroids. I didn’t get to do a lot of baking over the holidays because of how busy I was with work, so maybe that’s why I’ve been feeling kind of nostalgic.
I’ve been curious about adding potato chips to baked goods so I gave this a go, without expecting that I’d come across one of the most welcome twists to a classic choco chip. And now I’ve found myself a new favorite!
Makes about 40 cookies, depending on size
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (optional)
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 2 cups coarsely broken rippled potato chips
- 1 cup small pretzel twists, broken into 1/2-inch pieces
- ½ cup unsalted peanuts (optional)
- Coarse sea salt, for topping
- 1. Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
- 2. In a small bowl, whisk together flour, baking soda, and salt.
- 3. In a separate large bowl, beat together butter, granulated sugar, brown sugar, and vanilla extract until creamy. (You can use a whisk or a hand mixer.) Add eggs, one at a time, beating well after each addition.
- 4. Gradually beat in flour mixture until the cookie dough comes together. Stir in the chocolate chips, potato chips, pretzel pieces, plus peanuts, if using.
- 5. Using a tablespoon-sized cookie scoop, drop portions of batter onto the cookie sheet. (Keep them rounded and do not flatten the tops. This way they will spread but remain nice and chunky.) Press some pieces of coarse sea salt on top of the mounds.
- 6. Bake for 9 to 11 minutes or until golden brown and set around the edges. Cool on baking sheets for 2 minutes; then remove to wire racks to cool completely.