Instructions

• Preheat the oven to 325°F. Line a baking sheet with parchment paper or a silicone mat, or lightly grease the sheet.
• In a small bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon baking soda; set aside.
• In a large bowl, whisk the browned, slightly cooled butter (1 1/2 sticks / 12 tablespoons) with 1 cup loosely packed brown sugar and 1/2 cup sugar until smooth and no large lumps remain. The butter should be warm enough to blend with the sugars but not hot.
• Stir in the lightly beaten egg + extra egg yolk and 2 teaspoons vanilla extract until combined.
• Switch to a spoon or spatula and add the flour mixture. Stir until the dough comes together; it may be crumbly at first—bring it together with clean hands if needed.
• Fold in 1 1/2 cups crushed kettle-cooked potato chips and 1 cup chocolate chips until evenly distributed.
• Roll the dough into 1-inch balls (or a little larger if you prefer) and place them about 2 inches apart on the prepared baking sheet.
• Bake for 12 to 14 minutes, until the cookies appear set but are not browned (centers will still be slightly soft).
• Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer to a wire rack to cool further before serving.