Makes 36 cookies
2 1/3 cups [325 g] all-purpose flour
1 tsp baking soda
1 tsp table salt
1 cup [180 g] butterscotch chips
1 cup [220 g] unsalted butter, melted
1 cup [200 g] packed light brown sugar
1/2 cup [100 g] granulated sugar
1 egg yolk
2 tsp pure vanilla extract
5 cups [175 g] kettle-style potato chips
Flaky sea salt for sprinkling
Preheat the oven to 350°F [180°C]. Line two rimmed baking sheets with parchment paper.
In a medium bowl, add the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.
Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula. In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1 1/2 tablespoon balls with a cookie scoop or measuring spoons, rolling each ball in the leftover crushed chips, and place on the prepared baking sheets.
Sprinkle each cookie with flaky sea salt, and bake one sheet at a time for 8 to 10 minutes, rotating at the halfway point, until lightly browned. After removing them from the oven, press down on each cookie with a spatula to slightly flatten them. Repeat with the remaining cookie dough.
Let cool briefly and serve warm, because who doesn’t love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to three days.