Step 1

Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.**

Step 2

In a medium bowl, whisk to combine the flour and sea salt. Set aside.

Step 3

Combine the brown butter, brown sugar, and granulated sugar in a large mixing bowl, and whisk to combine.

Step 4

Add the egg and vanilla extract and whisk until combined. It should be glossy, thick, and shiny.

Step 5

Add the dry ingredients and mix until the flour has almost disappeared into the cookie dough.

Step 6

Pour in the potato chips and chocolate chips, and stir those in gently with a spatula until distributed. All the flour should be incorporated into the dough at this point.

Step 7

Portion the cookie dough onto the lined sheet pan using a large cookie scoop (size 20 3T). Then roll each into a smooth ball between the palms of your hands, and flatten with a glass or the bottom of a measuring cup. I like to put a maximum of 6 cookie dough balls on the half sheet pan, but you can probably get away with 8.

Step 8

Bake the cookies for 12 minutes, until they are just beginning to turn golden brown on the edges. Ideally they should be a little bit underbaked in the middle.

Step 9

Let the cookies cool on a wire rack for a few minutes, then enjoy while warm.