Instructions

1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a stand mixer with a paddle attachment, beat the butter at medium-high speed until smooth about 2-3 minutes. Add both sugars and beat well, until light and fluffy.
3. Scrape down the sides of the bowl and add the egg. Best until well-combined. Next add the molasses and beat again.
4. Scrape down the sides of the bowl and add the flour – all at once – and beat on low until just-combined. Don’t over beat.
5. Fold in the chocolate and potato chips.
6. Use a 2 tablespoon cookie scoop, or smaller if you like to form dough into balls. Drop balls onto cookie sheets lined with parchment paper.
7. Into each dough ball, press a few chocolate chips and some crushed potato chips. Press them very lightly – and just enough – to make the chocolate chips or chunks, and crushed potato chips stick to the surface.
8. Bake at 350, 10-12 minutes or until golden brown. If you make your cookies smaller, check for doneness at about 9 minutes.
9. Halfway through, be sure to switch the cookie pans/sheets from top to bottom and front to bake for more even baking.
10. Remove from oven and transfer baking sheet to a wire rack to cool for 1-2 minutes before removing cookies to a rack to cool.