Dulcey chocolate and potato chip coated cookies

Steps:

• Using a food processor or by hand, crush potato chips into small pieces, no larger than 1⁄4-inch pieces. 
• Reserve about three-quarters of the potato chips and finely crush. The larger pieces will be used inside of the cookies, and the remaining one quarter amount (finely crushed) will be used as a coating.

Steps:

• Preheat the oven to 350°F. Line two cookie trays with parchment paper and set aside.
• Place flour, baking soda, and salt in a bowl. Whisk together and set aside.
• Using an electric mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar. Mix on medium speed until the butter is fluffy, about 5 minutes.
• Turn the mixer speed to low and add eggs and vanilla. Mix for about 30 seconds, until just combined.
• Turn the stand mixer of and add dry ingredients.
• Combine at a slow speed until the mixture is a third of the way combined. Turn the machine of and add chopped chocolate and three-quarters of the crushed potato chips. Mix on slow speed until the mixture just comes together.

Steps:

• Portion the cookies using a 3⁄4-ounce cookie scoop.
• Place on the prepared trays, spacing the cookies about 3 inches apart.
• Roll cookies in the remaining one-quarter amount of the crushed potato chips.
• Sprinkle the prepared cookies with Maldon sea salt.
• Bake until cookies are golden brown, about 12–15 minutes. Allow to cool for at least 5 minutes before removing from the cookie tray.