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This idea is similar to famous Compost Cookie recipe from Momofuku's Milk Bar. I'm sure they'd be just as fantastic with butterscotch chips, chocolate chips, M&Ms or dried fruit. The possibilities literally seem endless.
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Preheat oven to 350 F and line 2 baking sheets with parchment paper or silicone baking mats.
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Put butter and both sugars into the bowl of a stand mixer. Cream them together with an electric mixer until light and creamy. Add the egg, egg yolk and vanilla extract and blend until smooth. Set aside.
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In a separate bowl, whisk together the flour, baking soda and salt. Then add this into the creamed mixture and blend it in at low speed. Add the potato chips and toffee bits, and blend slowly just until combined.
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Scoop the dough by rounded teaspoons onto prepared baking sheets, allowing a couple of inches in between the cookies. They will spread while baking. Sprinkle each cookie with a few grains of sea salt, if desired.
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Bake for 10-12 minutes, or until edges are golden brown, tops are lightly browned, and cookies are slightly puffy in the middle. Remove from the oven, and allow cookies to cool on the pans. The centers will flatten out, creating that yummy chewy middle that makes this kind of cookie so tasty. Once that's happened, you can move them to a cooling rack, or inhale them. Whichever works for you.
