An Extra-Crispy Chocolate Chip Potato Chip Cookies

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 sticks plus 1 tablespoon unsalted butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/4 to 1/2 cup Kettle-style potato chips, such as Cape Cod Chips
• Maldon or other flaky sea salt, for sprinkling

1. Preheat the oven to 350F.
2. Line two large-rimmed baking sheets with parchment paper and set aside.
3. In a medium bowl, sift together the flour, salt and baking soda.
4. In a medium saucepan, melt the butter over medium heat until it begins to foam, about 3-4 minutes.
5. Swirl the butter around in the pan until it begins to brown and smell nutty, about 6-7 minutes.
6. Remove from the heat, set aside and cool to room temperature.
7. In the bowl of a stand mixer fitted with the paddle attachment, cream the browned butter, brown sugar and white sugar on medium-high speed until light and fluffy, about 2-3 minutes.
8. Reduce the speed to low and beat in the egg, egg yolk and vanilla until just combined.
9. Slowly add the flour mixture and beat until just incorporated, then use a rubber spatula to stir in the chocolate chips.
10. Using your hands, gently crush the potato chips and knead into the dough until well distributed.
11. Using two tablespoons of dough at a time, roll the dough into balls.
12. Place the balls of dough onto the reserved baking sheets about 2 1/2 to 3 inches apart.
13. Sprinkle the tops with Maldon sea salt and bake until the edges are lightly browned but the center still remains soft, about 10-12 minutes.
14. Transfer to a wire rack and cool completely.

flour, salt, baking soda, butter, brown sugar, white sugar, egg, egg yolk, vanilla, chocolate chips, potato chips, salt

Taken from www.foodrepublic.com/recipes/an-extra-crispy-chocolate-chip-potato-chip-cookies-recipe/ (may not work)