1cupcrushed ruffle potato chips (be sure to leave some large pieces for some crunch!)
1/2cupsemisweet chocolate chips
Instructions
Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
With an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until well combined, about 2 minutes. Beat in egg, egg yolk, and vanilla. On low speed gradually add the flour mixture. Fold in the potato chips and chocolate chips with a rubber spatula.
Using a spoon or spring-loaded scoop, drop 1 1/2-tablespoon sized balls of dough onto prepared baking sheets. Bake for about 10 minutes, or until cookies are set and edges are slightly browned. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for 3 to 4 days.