Place the butter in a small skillet over medium to medium high heat, and first let it melt. Keep cooking the butter, stirring with a spatula, until little brown specks begin to appear on the bottom of the pan. Once those milk solid specks are a deep golden brown, pour the brown butter into a large mixing bowl, and let cool for 2 minutes.
Add the brown sugar and sugar to the brown butter, and whisk until combined.
Add the egg and vanilla extract and whisk until combined. It should be glossy, thick, and shiny.
Add the flour, baking soda, and sea salt to the bowl, and mix the dry ingredients in until the flour has almost disappeared.
Pour in the potato chips and chocolate chips, and stir those in gently until distributed.
Portion the cookie dough onto a sheet pan using a large cookie scoop, with a maximum of 12 per sheet tray.
Bake the cookies for 13 minutes, until they have flattened a bit and are golden on the edges. Enjoy!
Make sure to use good quality kettle-cooked potato chips for this recipe. I have tried cheaper chips and they didn’t work well. You need a really robustly crunchy chip. These cookies are thick, mounded and gooey in the center. Pre-flatten the scoops if you want a flatter cookie.