Potato Chip and Chocolate Chip Cookies

Preheat the oven to 325 F (160 C). In a medium bowl whisk together flour, salt and baking soda. Set aside.

In a medium saucepan melt butter over medium heat, swirling in the pan until begins to brown. Once browned, transfer the butter into the bowl of a stand mixer fitted with paddle attachment. Add brown sugar and white sugar and mix on low speed.

Add the egg, egg yolk, vanilla extract and milk, mixing until combined. Add the flour mixture and mix on low speed, making sure not to over mix. Fold in chocolate chips.

Into a small bowl, add the crushed potato chips. Scoop out a tablespoon of the cookie dough to form a small ball. Roll the ball in the crushed potato chips, pressing down to flatten the ball. Transfer the ball to a baking sheet that you’ve lined with parchment paper. Repeat with the rest of the dough. Space the cookies 1 1/2 to 2 inches apart on the baking sheet.

Bake until the edges are golden brown, 13-15 minutes.Remove from the oven and let the cookies cool on the pan for 5-10 minutes before moving them to a wire rack to cool completely. Store in an airtight container for up to 3 days.