Ingredients:
2 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon fine salt
2 sticks butter, softened, 1/2 pound
1/2 cup lightly firmly packed light brown sugar
1 cup sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
1 cup lightly crushed thick-slice potato chips
Up to 1 cup total of any or all of your favorite stir-ins: chopped walnuts, pecans, peanuts, candy-coated chocolate or peanut butter candy, such as mini M&M's or Reese's pieces, dried cranberries or cherries, white chocolate chips, chocolate chunks or toffee bits

Directions:
Preheat the oven to 350 degrees F. Combine the flour, baking soda and salt in a large bowl. Beat the butter and sugars together until light and fluffy on medium speed in another bowl. Beat in the eggs one at a time, then add the vanilla.

At a low speed, add the flour mixture in batches until just blended. (Be careful not to overbeat or the dough will toughen.) Stir in chocolate chips and your choice of stir-ins with a wooden spoon until well-combined. Chill the dough 30 minutes or overnight.

Shape or scoop using an ice cream scoop into 2-inch balls spaced about 3 inches apart on baking sheets. Bake until golden brown around the edges, about 15 minutes. Let cool on baking sheets, about 3 minutes. Transfer cookies to a cooling rack and cool.

Total time:
13 hours

Yield:
about 20 cookies

Level:
Easy