1. Preheat your oven to 350 Fahrenheit.
2. Melt the unsalted butter (14 Tablespoons) in 30-second increments until almost entirely melted, then give it a stir to melt the final pieces. Set aside to cool.
3. In a mixing bowl, whisk together the all-purpose flour (3 cups – spooned and leveled, see note), baking soda (1 teaspoon), baking powder (1/2 teaspoon), and kosher salt (1 teaspoon) until thoroughly combined – about 1 minutes.
   These are your dry ingredients.
4. In a separate, medium-sized mixing bowl, whisk together the melted butter, brown sugar (1 cup), granulated sugar (3/4 cup), eggs (2), and vanilla extract (1 Tablespoon) until combined and there are no egg streaks.
   These are your wet ingredients.
5. Pour the dry ingredients into the wet ingredients and then gently stir everything together with a stiff spatula or wooden spoon until no dry patches remain.
6. Add the semi-sweet chocolate chips (1.5 cup) and roughly crushed potato chips (1.5 cup) to the dough and fold into the dough until everything is combined.
7. Scoop the dough with a large cookie scoop (or 1/4 cup measuring cup, just roll the dough into a ball after scooping) and place dough balls on a baking sheet, about two inches apart from one another.
   The dough is easiest to scoop when it’s fresh and hasn’t had a chance to sit, so allow extra scoops to wait on a plate or baking sheet while they’re waiting to go into the oven.
8. Bake for 13-16 minutes or until the outsides are browned and crispy and the insides are just barely set (there should be the slightest resistance when you tap the top of the cookie).
9. Allow to cool on the tray and best enjoyed when they’re still a little warm.

Extras can be stored covered at room temperature or in the freezer – just allow to cool completely before freezing and thaw before enjoying.

If you’ve got the time, please leave a review by visiting the recipe on ficklebeabakehouse.com 🙂