A note on salt:

These cookies are sweet, but they’re also salty (on purpose) if you use any other brand of salt besides Diamond Kosher salt. Make sure to look up a salt brand conversion chart to ensure you’re not over salting your cookies. 

Ingredients: 

2 sticks unsalted butter

1 ½ cups white sugar  

¼ cup light brown sugar 

1 ¼ cups all purpose flour 

¼ cup milk powder

1 tsp baking powder

⅛ tsp baking soda

1 ½ tsp kosher salt

1 large egg

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1 can of potato chips (don’t throw away the can!)
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Method: 

• In the bowl of your stand mixer fitted with a paddle attachment cream together butter, sugar, and brown sugar on low speed until few lumps remain, then raise speed and cream together for 2 - 3 minutes on medium high speed until butter has begun  sticking to the side of the bowl. 

• Scrape bowl then return to medium high speed for 15 seconds. 

• On low speed, mix in your egg until homogenous, then return machine to medium high for 7 - 8 minutes, pausing to scrape the sides of the bowl at least once during this time.

• In a medium bowl whisk together the flour, milk powder, baking powder, baking soda, and salt until homogenous, then add to the butter sugar mixture with the machine on low. Mix just until no dry spots remain, pause, scrape the bowl. 

• Remove three chips from your can of potato chips, set aside.   

• Return machine to low speed and add the rest of the can of potato chips (don’t throw that can or lid away! We’ll use that to shape our cookies.) Mix for about 30 seconds, until chips have broken down a bit, but not fully, there should still be some big pieces of chip visible. 

• Lay a piece of plastic wrap on your counter and place half of your cookie dough onto it. Gently wrap the plastic wrap around your dough, forming into a vague log shape - basically, it just needs to be cylindrical enough to fit into your chip can.

• Once your dough is log-ish and wrapped loosely in plastic, place longways into your empty chip can, reaching your hand inside the can and pressing firmly so the dough meets the bottom of the can and the dough takes on the shape of the can. 

• Repeat the same process above with the other half of your dough so your can is full of cookie dough. Seal with the lid and place the entire can into the fridge. 

• As with most slice-and-bakes this cookie dough needs to chill properly before baking, so plan on chilling until the dough feels firm when pressed. About 2 - 3 hours (or, overnight). Cookie dough can be made up to 2 days ahead of time stored in the fridge, or a month in the freezer. 

• While you wait, eat those three potato chips you set aside earlier, you deserve it. 

Bake:

• Preheat the oven to 350 and line a sheet pan with parchment paper. 

• Once the oven is preheated, remove cookie dough from the fridge. I find the easiest way to remove the dough from the actual can is to find the seam of the can and peel and tear the can itself.

• Working in batches of 5 at a time, slice your cookie dough into ¾ inch coins and place them onto prepared sheet tray 1 inch apart. If during slicing your cookie dough coin crumbles at all just press the pieces back together. 

• Bake for 10 - 12 minutes or until golden brown, cookies have spread and puffed, and top of cookie no longer appears wet. 

• These cookies will spread a good amount. I like to use a wide rimmed cup or 4” biscuit cutter, placed over top of the cookies and swirled in a circular motion to tuck and shape the edges so they’re nice and neat. 

• Remove from the oven and cool until room temperature. Eat!