1Rough chop the dark and milk chocolate, leaving some powderized chocolate for a marble effect in the dough.
2Rough chop the dark and milk chocolate, leaving some powderized chocolate for a marble effect in the dough.
3Rough chop the dark and milk chocolate, leaving some powderized chocolate for a marble effect in the dough.
4Combine half a cup of white sugar and 3/4 of a cup of light brown sugar, breaking up any clumps of brown sugar, and whisk them together.
5Combine half a cup of white sugar and 3/4 of a cup of light brown sugar, breaking up any clumps of brown sugar, and whisk them together.
6Combine half a cup of white sugar and 3/4 of a cup of light brown sugar, breaking up any clumps of brown sugar, and whisk them together.
7Add half a cup of melted unsalted butter to the sugar mixture and mix.
8Add half a cup of melted unsalted butter to the sugar mixture and mix.
9Add half a cup of melted unsalted butter to the sugar mixture and mix.
10Add one whole egg to the mixture and beat quickly until emulsified.
11Add one whole egg to the mixture and beat quickly until emulsified.
12Add one whole egg to the mixture and beat quickly until emulsified.
13Carefully separate and add one egg yolk to the mixture, then beat until fully incorporated and emulsified, indicated by a creamy, consistent texture.
14Carefully separate and add one egg yolk to the mixture, then beat until fully incorporated and emulsified, indicated by a creamy, consistent texture.
15Carefully separate and add one egg yolk to the mixture, then beat until fully incorporated and emulsified, indicated by a creamy, consistent texture.
16Add one teaspoon of kosher salt (or half a teaspoon of fine sea salt) and half a teaspoon of baking soda to the liquid mixture and whisk in.
17Add one teaspoon of kosher salt (or half a teaspoon of fine sea salt) and half a teaspoon of baking soda to the liquid mixture and whisk in.
18Add one teaspoon of kosher salt (or half a teaspoon of fine sea salt) and half a teaspoon of baking soda to the liquid mixture and whisk in.
19Add two teaspoons of vanilla extract to the liquid mixture.
20Add two teaspoons of vanilla extract to the liquid mixture.
21Add two teaspoons of vanilla extract to the liquid mixture.
22Add half of the 1 cup plus 6 tablespoons of all-purpose flour to the mixture and carefully stir with a rubber spatula until mostly incorporated.
23Add half of the 1 cup plus 6 tablespoons of all-purpose flour to the mixture and carefully stir with a rubber spatula until mostly incorporated.
24Add half of the 1 cup plus 6 tablespoons of all-purpose flour to the mixture and carefully stir with a rubber spatula until mostly incorporated.
25Add the remaining half of the flour and gently stir and fold until just combined, being careful not to overmix.
26Add the remaining half of the flour and gently stir and fold until just combined, being careful not to overmix.
27Add the remaining half of the flour and gently stir and fold until just combined, being careful not to overmix.
28Crush half a cup of kettle cooked plain salt potato chips by hand to a medium-fine consistency.
29Crush half a cup of kettle cooked plain salt potato chips by hand to a medium-fine consistency.
30Crush half a cup of kettle cooked plain salt potato chips by hand to a medium-fine consistency.
31Add the crushed potato chips and all the chopped chocolate to the dough and fold together until everything is evenly incorporated by scooping under the dough, folding it over to the center, and pressing down.
32Add the crushed potato chips and all the chopped chocolate to the dough and fold together until everything is evenly incorporated by scooping under the dough, folding it over to the center, and pressing down.
33Add the crushed potato chips and all the chopped chocolate to the dough and fold together until everything is evenly incorporated by scooping under the dough, folding it over to the center, and pressing down.
34Cover the cookie dough and place it in the fridge overnight to chill.
35Cover the cookie dough and place it in the fridge overnight to chill.
36Cover the cookie dough and place it in the fridge overnight to chill.
37Before scooping, let the chilled dough temper for 10 to 15 minutes to make it easier to scoop, ensuring it remains cold for baking.
38Before scooping, let the chilled dough temper for 10 to 15 minutes to make it easier to scoop, ensuring it remains cold for baking.
39Before scooping, let the chilled dough temper for 10 to 15 minutes to make it easier to scoop, ensuring it remains cold for baking.
40Prepare a baking sheet by spraying it with a little oil to help the parchment paper stick, then lay parchment paper on top.
41Prepare a baking sheet by spraying it with a little oil to help the parchment paper stick, then lay parchment paper on top.
42Prepare a baking sheet by spraying it with a little oil to help the parchment paper stick, then lay parchment paper on top.
43For small cookies (1.5-2 tbsp scoop), use a heaping scoop and place about 12 cookies per sheet. Bake at 350 Fahrenheit for 8-9 minutes.
44For small cookies (1.5-2 tbsp scoop), use a heaping scoop and place about 12 cookies per sheet. Bake at 350 Fahrenheit for 8-9 minutes.
45For small cookies (1.5-2 tbsp scoop), use a heaping scoop and place about 12 cookies per sheet. Bake at 350 Fahrenheit for 8-9 minutes.
46For large cookies (3 tbsp scoop), scoop the dough, mound it, and place on the baking sheet (typically 2 rows of 2 for better spacing). Bake at 350 Fahrenheit for 10-11 minutes.
47For large cookies (3 tbsp scoop), scoop the dough, mound it, and place on the baking sheet (typically 2 rows of 2 for better spacing). Bake at 350 Fahrenheit for 10-11 minutes.
48For large cookies (3 tbsp scoop), scoop the dough, mound it, and place on the baking sheet (typically 2 rows of 2 for better spacing). Bake at 350 Fahrenheit for 10-11 minutes.
49For very large cookies (heaping 1/3 cup ice cream scoop), lightly flatten the scooped dough and place 2-3 cookies per tray in a zigzag pattern. Bake at 350 Fahrenheit for 14-15 minutes.
50For very large cookies (heaping 1/3 cup ice cream scoop), lightly flatten the scooped dough and place 2-3 cookies per tray in a zigzag pattern. Bake at 350 Fahrenheit for 14-15 minutes.
51For very large cookies (heaping 1/3 cup ice cream scoop), lightly flatten the scooped dough and place 2-3 cookies per tray in a zigzag pattern. Bake at 350 Fahrenheit for 14-15 minutes.
52After baking, flaky salt the cookies (if desired).
53After baking, flaky salt the cookies (if desired).
54After baking, flaky salt the cookies (if desired).
55Let the cookies sit on the parchment paper for 5 minutes before carefully scraping underneath with a thin spatula and transferring them to cool the rest of the way.
56Let the cookies sit on the parchment paper for 5 minutes before carefully scraping underneath with a thin spatula and transferring them to cool the rest of the way.
57Let the cookies sit on the parchment paper for 5 minutes before carefully scraping underneath with a thin spatula and transferring them to cool the rest of the way.
Ingredients
3.5 oz dark chocolate (70-60%)
3.5 oz dark chocolate (70-60%)
3.5 oz dark chocolate (70-60%)
3 oz milk chocolate
3 oz milk chocolate
3 oz milk chocolate
0.5 cup white sugar
0.5 cup white sugar
0.5 cup white sugar
0.75 cup light brown sugar
0.75 cup light brown sugar
0.75 cup light brown sugar
0.5 cup melted unsalted butter
0.5 cup melted unsalted butter
0.5 cup melted unsalted butter
1 whole egg
1 whole egg
1 whole egg
1 egg yolk
1 egg yolk
1 egg yolk
1 tsp kosher salt
1 tsp kosher salt
1 tsp kosher salt
0.5 tsp fine sea salt (if used instead of kosher salt)
0.5 tsp fine sea salt (if used instead of kosher salt)
0.5 tsp fine sea salt (if used instead of kosher salt)