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