In a large bowl, whisk together the sugar, brown sugar, and melted butter until smooth.

Whisk in the egg, followed by the egg yolk, until each is fully emulsified.

Finally, whisk in the salt, baking soda, and vanilla extract.

Add the flour 1 half at a time and fold gently with a spatula just until combined. Do not overmix.

Fold in the potato chips, milk chocolate, and dark chocolate.

Cover with plastic wrap and refrigerate for 3–4 hours, ideally overnight, to rest and hydrate.

Baking options: choose your preferred sized below.

For small-sized cookies: Use a ~1 Tbsp sized cookie scoop to place 12 heaping cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 8-9 minutes or until golden brown on the edges but still slightly underdone in the center.

For medium-sized cookies: Use a ~3 Tbsp sized cookie scoop to place 6 cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 10-11 minutes or until golden brown on the edges but still slightly underdone in the center.

For large-sized cookies: Use a ~⅓ cup sized ice cream scoop to place 3 cookies evenly spaced on a greased parchment lined baking sheet. Use the palm of your hand to slightly flatten the balls. Bake at 350°F (177°C) for 14-15 minutes or until golden brown on the edges but still slightly underdone in the center.

Season to taste with flaky salt and let sit on the baking sheet for 5 minutes before transferring to a cooling rack.

Serve warm or even at room temperature and enjoy! Store leftovers in an airtight container.