Chocolate Chip + Potato Chip Cookies

Sometimes we all just need a gooood chocolate chip cookie. And some chips. At the same time. This cookie solves all your snacking dilemmas and is one of my new favorite things. Did I not add enough flour? Maybe. Were they still a mind blowingly incredible cookie? Absolutely. And, BONUS, they come with their own folklore.


Once upon a time there was a sweet little girl who loved dessert and looooved chocolate chip cookies. She never ever dreamed as a child that a more perfect dessert could exist in any of the 9 kingdoms… but as she grew older and more sophisticated her appetite grew right along with her and her palate expanded. She became disillusioned with the chocolate chip cookie as she ate too many overly-processed Chips Ahoy! brand cookies, dry cookies at the Wizardry schools potlucks, and worst of all – the crumbly (or alternatively way-too-squishy-to-be-a-cookie) packaged gluten-free chocolate chip cookies shipped from far and wide she would one day be forced to eat.

Soon, the classic dessert loved worldswide (but probably mostly in her kingdom) had fallen in her esteem, almost to the bottom of the list of all her favorite desserts (which was still at the top of her favorite food groups, so I guess it’s all relative). The cookies were still ranked above brownies and blondies but had dropped somewhere far below cupcakes, pie, cheesecake, fudge, milkshakes, chocolate croissants, macarons, frozen yogurt, gelato, chocolate covered strawberries, doughnuts, panna cotta and truffles.

If she wanted to eat sweets, in other words, she wanted them to be as sugary, chocolatey and sinful as possible to make her forget the downfall of the chocolate chip cookie. Until one stormy day, on her gluten-free journey, she stumbled upon a tiny abandoned toll bridge. There she discovered a magical recipe book and inside was a new – yet so simple – chocolate chip cookie recipe. She raced home on her trusty steed and started throwing ingredients into her gluten-free mixer. And with a little extra brown sugar, crushed up potato chips, the best vanilla extract in all the land, and a flawless gluten-free flour mix, these cookies changed her worlds forever. They had the perfect flavor combination that made her believe in the power of the chocolate chip cookie once more, and she lived happily ever after. (The Prince will catch up later, he’s a bit of an idiot sometimes.) THE END

(*DISCLAIMER* This story is a fairytale, based only partially in truth to highlight the absolute phenomenal quality of the aforementioned cookies. I’m not nearly as picky with cookies as our dessert heroine…. although the gluten-free part is true, of course. Anyway, who doesn’t love a good old fashioned chocolate chip cookie, amiright?)


Adapted from Nestle Toll House


  • 1 c. plus 2 heaping Tbsp. all-purpose gluten-free flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. (1 stick) butter, softened
  • 1/4 c. granulated sugar
  • 1/2 c. packed brown sugar
  • 1/2 tsp. vanilla extract
  • 1 large egg
  • 1 c. chocolate chips (dark chocolate or semi sweet)
  • 3/4 c. crushed potato chips, like Utz or Lays; ruffles work fine as well. Crush until piece are about the size of the chocolate chips.


1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.

2. Combine flour, baking soda and salt in small bowl. Beat butter and both sugars in stand mixer until creamy. Add vanilla extract and mix in. Add egg, beating well after.

3. Slowly beat in flour mixture. Stir in chocolate chips and potato chip crumbs. Drop by rounded tablespoon onto prepared baking sheets.

4. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes before loosening with spatula. Will keep in airtight container for up to a week (but as a general rule of thumb, gluten-free baked goods don’t stay fresh as long!).



Banana Berry Chocolate Smoothie


Being new to this whole “you-can’t-eat-gluten-ever-again” thing, I sometimes find myself so frustrated that I just don’t want to make anything. Whenever that happens, (which is embarrassingly frequent depending on the week) I always make a smoothie. I add kefir and 2% milk for protein and calcium and then I throw in all the frozen fruit I can find in the freezer.

I like to freeze the bananas my mom and I forget about (nobody else in the house likes bananas for some reason!) as they start to become brown so I’ll always have a few on hand to put in the blender. And I don’t mean spotty – I mean dark scary brown like maybe you shouldn’t be eating that banana! But really, they’re fine. And they actually make for perfect smoothie additions because if you let them sit on the counter for a few minutes, they’re much easier to deal with than bananas that had thicker skins before they got tossed in the freezer.


As for frozen fruit, I just buy whatevers on sale! Usually that means mango or a good berry blend. I don’t usually use pineapple in my smoothies because I don’t like how stringy the pieces become once they’re blended into oblivion. Same with blueberries… I’m weird about their skins being in my drank, but it’s really up to you! I’ve found frozen fruit is better not only texture and thickness, but frozen fruit is generally healthier because it is flash frozen on site (usually where it’s picked) meaning the antioxidants and other good shtuff is all preserved – unlike a lot of out-of-season fruits you may find at your grocery store.

And chocolate! Mmmm, who doesn’t want chocolate in their smoothie? Nobody, that’s who. I used to use Ovaltine malted chocolate powder, but I apparently can’t eat malt now (dangit! It’s one of those weird things I’ll genuinely miss that you wouldn’t even think about… I loved malted milkshakes). Chocolate syrup is usually fine (read the labels!) but in this instance I had fresh chocolate milk from a farm about 20 minutes from my house YUM. Enjoy your smoothies, y’all!


  • 1/2 c. of chocolate milk
  • 1/2 c. kefir (I used strawberry honey flavored kefir)
  • 3/4 c. almond milk (or regular milk, whatever is on hand!)
  • 1 c. frozen fruit
  • 2 medium frozen bananas, sliced and diced

Makes 2 snack-size smoothies (around 12 oz. each)


1. I like to start with the milks, bananas, and kefir just to be sure the banana is blended really well.

2. Add frozen fruit, puree until smooth and pour into glasses. If you have fancy straws – even better!