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1. Cut the butter into smaller cubes and mix it in a large bowl with the sugar, applesauce, egg, and vanilla extract.
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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.
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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.
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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.
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5. After 30 minutes, preheat the oven to 350 F (176 C). Line two baking sheets with parchment paper or silicone mats.
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6. Scoop out a tablespoonful of the dough and shape it into a ball. I used the measuring spoon for this.
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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.
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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.
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Adapted from the Double Chocolate Chip Cookies recipe at Joy the Baker.
