2 1/4 cups (315 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/8 teaspoon kosher salt (See Recipe Notes)
3/4 cup (150 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
12 tablespoons (168 g) unsalted butter, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
7 to 8 ounces plain salted potato chips, crushed (See Recipe Notes)
6 ounces chocolate chips (semi-sweet, white, or a combination)
You always need salt in baking (and cooking), whether you’re baking savory or sweet. Salt brightens and balances all the other flavors.
Because we’re using salted potato chips in this recipe, though, you can probably eliminate the added salt entirely.
About potato chips
I used Lay’s plain, salted potato chips in this recipe. You can use any brand of non-ruffled plain, salted potato chip. Just be sure your potato chips are easily crushed.
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and mix again, breaking up any lumps. Add the butter, eggs, and vanilla, and mix to combine. Press the back of the mixing spoon into the wetter ingredients to moisten the dry ingredients.
Add 6 ounces of the crushed potato chips, and mix until they’re evenly distributed throughout the cookie dough. It should be thick and smooth. Add the chips you prefer, and mix again until evenly distributed throughout the dough.
Scoop the dough by portions about 2 tablespoonsful onto the prepared baking sheet, spacing the pieces about 1 1/2-inches apart from one another. Roll each piece of dough into a round between clean palms, and press into a disk about 1/2-inch thick.
Place 1 ounce of the remaining crushed potato chips into a shallow bowl or container, and press each disk of dough into the chips on both sides, pressing evenly to help the potato chips adhere. Replace them on the baking sheet.
Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 12 minutes or until they’re golden brown on the edges and just set all the way to the center. They should not glisten, even in the center.
Remove the baking sheet from the oven and allow to cool on the baking sheet for at least 5 minutes or until firm before transferring to a wire rack to cool completely.
Once baked and cooled, the cookies can be frozen for longer storage, but they’re best at room temperature, the day of baking or withing a few days. Don’t make and store the raw dough, though, as the potato chips will get soft and soggy.