Potato Chip Cookies

Ingredients

• 2 1/3 cups all-purpose flour
• 1 teaspoon Kosher salt
• 1 teaspoon baking soda
• 10 tablespoons unsalted butter
• 3/4 cup packed light or dark brown sugar
• 1/2 cup sugar
• 1 large egg plus 1 egg yolk
• 2 teaspoons vanilla extract
• 2 tablespoons whole milk
• 2 cups chocolate chips
• 1 cup crushed kettle-style potato chips

Directions

1. Place an oven rack in the center and heat the oven to 325 degrees F. Combine the flour, salt, and baking soda in a medium bowl with a whisk, then keep it nearby.
2. Put the butter in a medium saucepan over medium heat. Let it melt and continue cooking, giving the pan an occasional swirl, until the butter starts to brown; stay with it, because browned can turn burned in a blink. Take the pan off the heat and pour the butter into the bowl of a stand mixer with the paddle attached.
3. Add the brown sugar and white sugar, and beat on low speed until the mixture looks smooth, stopping to scrape the bowl when you need to. Mix in the egg, yolk, vanilla extract, and milk until everything is fully incorporated.
4. Tip in the flour mixture and run the mixer on low speed only until the dough comes together; this is the spot not to fuss with it. Fold in the chocolate chips.
5. Line baking sheets with parchment paper. Portion the dough into rounded tablespoons and arrange the mounds on the prepared pans, leaving about 1 1/2 to 2 inches between them; 1 dozen cookies should fit on each pan. Flatten the dough balls with a gentle press, then add 1 or 2 teaspoons of crushed potato chips to the top of each one and press lightly so they sit in place. Bake until the rims are golden brown, 13 to 15 minutes. After they come out of the oven, leave the cookies on the pan for 5 to 10 minutes, then transfer them to a wire rack and let them finish cooling. Keep them in an airtight container for up to 3 days.