Double Chip Chocolate Cookies

1. Cut the butter into smaller cubes and mix it in a large bowl with the sugar, applesauce, egg, and vanilla extract.
2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Gradually stir the flour mixture in with the wet ingredients. I added the flour in three batches.
3. In a small bowl, crush the kettle chips. I tried using my hands to crush them, but the stiffness of the chips actually hurt my hand! The potato masher was excellent for this step.
4. Fold in the crushed potato chips, white chocolate chips, and unsweetened coconut until well incorporated. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
5. After 30 minutes, preheat the oven to 350 F (176 C). Line two baking sheets with parchment paper or silicone mats.
6. Scoop out a tablespoonful of the dough and shape it into a ball. I used the measuring spoon for this.
7. If you want flatter cookies, press the dough down slightly into a disc. Space the cookies about 2 inches apart on the prepared sheets.
8. Bake for 11-12 minutes. The cookies will still be soft when you pull them out of the oven, but they will set once they cool.

Adapted from the Double Chocolate Chip Cookies recipe at Joy the Baker.