Line a small baking pan with parchment or wax paper. In a medium bowl, whisk together flour, baking soda, and salt.
In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugars, and beat on medium speed until nice and fluffy, about 5 minutes. Add the eggs and vanilla and beat until well combined, scraping down the bowl if needed.
With the mixer on low, add the flour. Mix until mostly combined. Scrape down the bowl. Add the potato chips and chocolate chips. Mix until just combined.
Using a 1 ½-tablespoon scoop, scoop the dough into balls on the lined pan. Refrigerate for at least 1 hour or cover and chill for up to 2 days.
Preheat the oven to 350F. Line two large rimmed baking sheets with parchment paper.
Place the dough balls 2 inches apart on the baking sheet. Press extra crushed chips or chocolate chips to the outside of the dough balls if desired.
Bake 1 sheet at a time for 12 to 14 minutes or until golden brown on the edges. Let cool on the pan for a few minutes then transfer to a wire rack to cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.
When crushing the potato chips, don’t crush them into crumbs. You want there to be texture still.
To crush the potato chips, I place them into a ziptop bag, press the air out, seal the bag, and press down on them with the palms of my hands or with a rolling pin. If I’m making a large batch, a food processor speeds the process up.
I like holding onto a few potato chips to press into the tops of the cookies, so there are larger pieces on top.
I highly recommend using a cookie scoop. Using a cookie scoop ensures that all the cookies are the same size so that they bake evenly. If you bake cookies regularly, it’s worth purchasing!
Room temperature butter and eggs will mix more evenly. If your eggs are cold, place them into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
Adding too much flour will lead to the cookies being dense. The best and easiest way to measure the flour is using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
Don’t skip chilling your cookie dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.
Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar. If the brown sugar is lumpy, break it down with your fingers before adding it to the butter.
Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be browner.