Potato Chip Cookies

Move oven rack to middle position and preheat the oven to 325°F. In a medium bowl whisk together the flour, salt, and baking soda. Set aside.

In a medium saucepan add butter and melt it over medium heat, swirling it in the pan occasionally until it begins to brown. Be sure to keep a close eye on the butter because it can burn quickly.

Remove butter from heat and transfer it into the bowl of a stand mixer fitted with the paddle attachment.

Add brown sugar and white sugar and mix on low speed until smooth, scraping down sides of bowl as necessary.

Add the egg, yolk, vanilla extract, and milk, mixing until thoroughly combined.

Add the flour mixture, and mix on low speed until just combined, being careful not to overmix. Stir in chocolate chips.

Prepare baking sheets with parchment paper. Scoop rounded tablespoons of dough, spacing them about 1 1/2 to 2 inches apart on the pan—you should be able to fit one dozen cookies per pan. Press down on dough balls to flatten, then lightly press 1 or 2 teaspoons of crushed potato chips on top of the cookie dough.

Bake until edges are golden brown, 13 to 15 minutes.

Remove from oven and let cookies cool on the pan for 5 to 10 minutes then move cookies to a wire rack to cool completely. Store in an airtight container up to 3 days. (See note above)