1. In a large bowl, whisk together the sugar, brown sugar, and melted butter until smooth. Whisk in the egg, followed by the egg yolk, until each is fully emulsified. Finally, whisk in the salt, baking soda, and vanilla extract.
2. Add the flour 1 half at a time and fold gently with a spatula just until combined. Do not overmix. Fold in the potato chips, milk chocolate, and dark chocolate. Cover with plastic wrap and refrigerate for 3–4 hours, ideally overnight, to rest and hydrate.
3. Baking options: choose your preferred sized below *see notes as well*
   
   1. Small-sized cookies: 20-24 cookies
      
      • > Use a ~1 Tbsp sized cookie scoop to place 12 heaping cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 8-9 minutes or until golden brown on the edges but still slightly underdone in the center.
   2. Medium-sized cookies: 15-18 cookies
      
      • > Use a ~3 Tbsp sized cookie scoop to place 6 cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 10-11 minutes or until golden brown on the edges but still slightly underdone in the center.
   3. Large-sized cookies: 8-9 cookies
      
      • > Use a ~⅓ cup sized ice cream scoop to place 3 cookies evenly spaced on a greased parchment lined baking sheet. Use the palm of your hand to slightly flatten the balls. Bake at 350°F (177°C) for 14-15 minutes or until golden brown on the edges but still slightly underdone in the center.
4. Season to taste with flaky salt and let sit on the baking sheet for 5 minutes before transferring to a cooling rack. Serve warm or even at room temperature and enjoy! Store leftovers in an airtight container.

* Notes *

I like to use roughly chopped chocolate over chocolate chips to add some textural variation as you’ll get some large pockets of chocolate and some smaller swirls or chocolate more evenly throughout the cookie.

Various cookie size benefits and uses:

• Small-sized cookies:
  
  • > You are able to make a lot of cookies from a smaller batch of dough, maximizing its output. This style is ideal for parties where you just have a ton of people. 
• Medium-sized cookies:
  
  • > This size is the best of both worlds: you get a larger cookie so they’re more substantial and you can benefit from a better maillard due to the extra surface area AND you’re still able to create some decent volume of cookies for holidays and parties. 
• Large-sized cookies:
  
  • > This is my personal favorite! They are way more substantial and really have that wow factor. They’re the most enjoyable to eat because you have a lot of fudginess and chewy center. Although they make less… people will 100% enjoy these the most. One cookie can feed up to two people and I like to give them as gifts!