This recipe was originally published in Baked , a weekly column on the Sauce Magazine blog.
Beat 12 tablespoons of the softened butter and both of the sugars in a clean bowl with an electric beater on high.
Add the eggs one at a time and then the vanilla extract, until well combined.
In a separate bowl, sift the flour, baking soda and salt together.
Keep the beater on low as you incorporate the flour mixture into the batter, and stop as soon as its combined.
Stir in the potato chips, 1 cup of chocolate chips and pecans.
Shape the dough into a log and wrap it in plastic wrap. Store in the fridge for at least 1 to 2 hours, or until chilled.
Preheat the oven to 350 degrees.
Make small mounds of cookie dough and place, spaced apart, on a baking sheet lined with parchment paper. (I use about 2 tablespoons because I like larger cookies.)
Sprinkle Maldon sea salt on top of each cookie
Flatten the cookies slightly
Bake for about 9 to 12 minutes (depending on size), or until the edges are golden.
Let the cookies cool completely before removing them from the tray.
Meanwhile, melt the remaining 4 ounces of chocolate chips and the remaining 1 teaspoon of butter in the microwave for about 30 seconds at a time, stirring each time, until melted.
Dip half of the cookies into the melted chocolate and set aside to let dry on parchment paper.
[i]Note: The dough lasts for months when frozen, while the cookies last up to 4 days when stored in an airtight container.[/i]
½ cup packed brown sugar
½ cup white sugar
2 large eggs
2 tsp. vanilla extract
2¼ cups all-purpose flour
½ tsp. baking soda
1 tsp. salt
1¾ cups crushed potato chips (I used Wavy Lays.)
1 cup plus 4 oz. semi-sweet chocolate chips, divided
½ cup unsalted roasted pecans, chopped
Maldon sea salt or another flaky sea salt, such as fleur de sel
This article appears in June 2012.