Instructions

• Preheat the oven to 325°F (163°C). Position a rack in the center of the oven and line one or more baking sheets with parchment paper or a silicone baking mat.
• In a small bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon baking soda; set aside.
• In a large bowl, whisk until smooth the browned and slightly cooled 1 1/2 sticks (12 tablespoons) unsalted butter with 1 cup loosely packed brown sugar and 1/2 cup sugar, making sure there are no large lumps.
• Add the lightly beaten 1 egg plus 1 egg yolk and 2 teaspoons vanilla extract to the butter-sugar mixture; whisk just until combined.
• Switch to a wooden spoon or spatula and stir in the flour mixture until the dough comes together. The dough may be crumbly—if so, bring it together gently with your hands.
• Fold in 1 1/2 cups crushed kettle-cooked potato chips and 1 cup chocolate chips until evenly distributed. Use your hands if needed to incorporate chips without overworking the dough.
• Roll the dough into 1-inch balls (or larger, if you prefer bigger cookies) and place them about 2 inches apart on the prepared baking sheet.
• Bake for 12 to 14 minutes, until the cookies appear set on top but are not browned at the edges.
• 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 or plate to finish cooling before serving.