potato chip filled chocolate chip cookie bars

The ultimate in sweet and salty: potato chips and chocolate.
Even Cheez It crackers and chocolate is a favorite combo of mine when I'm uber-stressed.
Potato chips with chocolate chip cookies, even better!
My problem?  I always wanted more potato chips in the cookies.
So I figured the best to do this is to stuff them into bar cookies.
Much like I did when I made the chocolate chip cookies stuffed with peanut butter.
This way you can fill the middle of the bars with as much potato chips as you like!

Warning: these are addictive!

Can you see the abundance of potato chips?
Just the way I like it.

Use a good, salty, kettle chip that can hold up to baking.
Thin chips might get soggy or meld into the cookie batter.

Put down about a little more than half of the dough batter in the bottom of pan.
Then fill with crushed salt & vinegar chips (or whatever flavor your digging).
Then in giant crumbles, spread the remaining dough on top.
No need to push down; it's better when it bakes up light and crisp.




You've got to try these!
Crazy easy to make too.

chocolate chip  bar cookies stuffed with potato chips

(cookie recipe from Jacques Torres)

print recipe

2 cups minus 2 TB (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 ts baking soda

1 1/2 ts baking powder

1 1/2 ts coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 TB (8 ounces) granulated sugar

2 large eggs

2 ts natural vanilla extract

1 1/4 pounds bittersweet chocolate disks/chips at least 60 percent cacao (don’t skip this part, use a high quality chocolate, it makes all the difference)

½ - ¾  cups of crushed salt & vinegar kettle chips (or whatever flavor you like)

Sea salt for sprinkling top of dough (just a little bit, optional)

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Drop chocolate pieces in and incorporate them without breaking them.

Press plastic wrap against dough and refrigerate for 24 to 36 hours.

(I left mine for 96 hours and it was perfectly fine).

When ready to bake, preheat oven to 350 degrees.

Spray a 9 x 13 pan with non-stick spray.

Divide dough into 2 piles: less than 2/3 and  more than 1/3.

Take the 2/3 dough and line the bottom of the baking pan with it, making sure to get all the corners, making sure there aren’t any holes or gaps in the dough.

Spread a layer of the crushed potato chips; no need to push them down into dough.

Take the 1/3 remaining dough and crumble on the top. Also make sure to take any dough and close up any gaps you see in the corners.

Don’t push the crumble down into the dough, just leave it on the top—it’s ok to have spaces in the crumble—gaps are good on the top, it will let the potato chips show through.

Sprinkle the top lightly with sea salt (optional) and bake until golden brown but still soft, roughly 25 – 31 minutes.

Look for golden brown edges, non-jiggly middle.

The middle will be a bit soft, but once it completely cools it won’t be as gooey; it sets up really nice.

Slice with a sharp knife.

Makes about 20-24 bars depending on how you cut them.