Leave it to Martha Stewart to come up with this fabulous cookie. Crunchy, chewy, buttery, salty and sweet. It can't get any better then that.
2 sticks unsalted butter, softened
3/4 cup light brown sugar- packed
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
2 1/4 cup all-purpose flour
1 teaspoon baking soda
3/4 cup coarse sea salt
4-cups coarsely chopped salted potato chips (divided)
1 cup pecans, toasted and coarsely chopped
1. Preheat oven to 375. Beat together butter and sugars with a mixer on high speed until fluffy, 2-3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
3. Roll dough into 2-inch balls and roll in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18-20 minutes. Let cool completely on baking sheet. Cookies can be stored in an airtight container up to 5 days. (If they last that long).