Directions
- 1In the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar until light and creamy, about 30 seconds.
- 2Add the eggs one at a time, beating well after each addition. Mix in the egg yolks and vanilla extract.
- 3Add the baking soda, cornstarch, salt, and flour. Mix on low until a soft dough forms.
- 4Add the toffee bits and potato chips. Mix on low with the paddle attachment until the chips are just broken up and evenly distributed.
- 5Cover and refrigerate for 2–6 hours. Remove dough from the fridge 1–3 hours before baking to allow it to come back to room temperature.
- 6Preheat oven to 350°F. Line two baking sheets with parchment or silicone liners.
- 7Using a measuring tablespoon, scoop the dough loosely do not roll or compact. Place scoops 2” apart on the baking sheets.
- 8Bake for 5 minutes, rotate the pans, then bake for another 5 minutes.
- 9Allow cookies to cool completely on the baking sheets before removing.
Ingredients
- 1.5 cups unsalted butter, softened
- 2 cups brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2 Tbsp vanilla extract
- 2 tsp baking soda
- 4 tsp cornstarch
- 0.5 tsp salt
- 4 cups all-purpose flour
- 2 cups Heath toffee bits
- 2 cups Cape Cod potato chips
Equipment
stand mixerbaking sheetsparchment papermeasuring tablespoon
Tips
- Scoop loosely with a tablespoon
- Don’t roll into balls
- Chill the dough, then let it get to room temp before baking
- Do not make larger balls; the loose tablespoon scoop is key!
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