Million Dollar Cookies
These million dollar cookies are soft and chewy chocolate chip cookies stuffed with potato chips, walnuts, coconut, and dark chocolate. They are the perfect combination of salty and sweet!
Equipment
Ingredients
- 11 1/2 tbsp unsalted butter
- 1/2 cup + 2 tbsp light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour *see notes below for measuring*
- 1 tsp baking soda
- 1 tsp fine sea salt
- 3/4 cup crushed kettle potato chips
- 1/3 cup walnut pieces
- 1/2 cup chopped bittersweet or semi-sweet chocolate bar
- 1/4 cup desiccated coconut
Instructions
- Preheat the oven to 350 F/180 C. Line two large baking sheets with parchment paper and set them aside.
- Melt the butter and pour into a mixing bowl. It should be warm, not steaming hot. Vigorously whisk in the sugar and light brown sugar for 1 minute.
- Whisk in the egg, egg yolk, and vanilla until combined.
- Add the flour, baking soda, and salt and fold them into the dough until almost combined. Then fold in the coconut, potato chips, chocolate, and walnuts until just combined. Set the dough aside to firm up for 10 minutes.
- Use a large (3 tablespoon) cookie scoop to scoop the dough onto a parchment lined baking tray spaced at least 2 inches apart.
- Bake for 8-10 minutes, or until the edges are a light golden brown and the middle is pale and puffy.
- Right out of the oven, press in more crushed chips, chopped chocolate, walnuts, and coconut if desired.
- Let cool on a wire rack before removing then enjoy!
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Top them with extra toppings. I love adding more chocolate and potato chips to the tops of the cookies after baking.
Storage: Store the baked cookies in a ziplock or container at room temperature. They will stay fresh and soft for 3-4 days if stored properly.
Freezing: You can freeze the scooped dough for up to 3 months in a freezer bag or sealed container. Before baking, let them come to room temperature for an hour or so until the dough is thawed through.
