Chocolate chip cookies with cranberries and potato chips

Ingredients:

• 2 and 1/4 cups premium flour
• 1 teaspoon of baking soda
• 0.5 tsp coarse salt
• 220 g unsalted butter at room temperature
• 1 cup light brown sugar
• 0.5 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 tbsp. semi-sweet chocolate granules
• 3/4 tbsp. white chocolate granules
• 3/4 cup crushed salted potato chips
• 0.5 cups dried cranberries
• 1/2 cup crushed pretzels (start with 3/4 cup)
• 0.5 tsp sea salt, optional

Preparation:

1. Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
2. In a medium bowl, combine flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg and vanilla extract and mix on low speed until the egg no longer has any yellow color, scraping down the sides of the bowl as needed.
4. Add the flour mixture and mix on low speed until the batter is smooth. Set aside a handful of chocolate chips and chocolate chips for topping, then fold in the remaining semisweet and white chocolate along with the potato chips, cranberries, and pretzels.
5. Form the dough into 70g balls. Place the balls on the prepared baking sheets, spacing them approximately 7cm apart. Stuff the remaining chocolate pieces and chips into the dough.
6. Bake until the edges of the cookies are crisp but the centers are still soft, 16–18 minutes. Sprinkle with sea salt, if using, while the cookies are still hot. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.