Sweet and Salty Double Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/3 cup Dark chocolate cocoa powder
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 1/2 tsp Vanilla extract
  • 1/2 cup White sugar

• Snacks

  • 1/2 cup Lay's wavy chocolate covered potato chips
  • 1/3 cup Rold gold pretzels

• Drinks

  • 1/4 tsp Espresso

• Dairy

  • 1/2 cup Butter, unsalted

Found on alattefood.com

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp espresso powder (optional; espresso powder brings out the flavor of chocolate without adding any coffee flavor)
• 1 cup + 2 Tbsp all purpose flour
• 1/3 cup dark chocolate cocoa powder (regular unsweetened cocoa powder is fine as well)
• 1/2 cup Lay’s Wavy chocolate covered potato chips, roughly chopped (I used a combination of both Dark Chocolate Wavy Lays and Milk Chocolate Wavy Lays)
• 1 cup semi-sweet chocolate chips
• 1/3 cup Rold Gold Pretzels, roughly chopped

Directions

• Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
• In a large bowl, beat butter until light and fluffy, about 1 minute. Add in both granulated and brown sugars, beating until well combined.
• Add in the egg and vanilla extract, and beat until combined.
• Add in salt, espresso powder, and baking soda; mix until combined.
• In a separate bowl, mix flour and cocoa powder together. Slowly incorporate the dry ingredients into the wet ingredients, mixing until combined.
• Add in Lay’s Wavy chocolate covered potato chips, Rold Gold pretzels, and chocolate chips; mix until combined.
• With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
• Bake for 14-15 minutes, or until cookies are done.
• Enjoy!