Joshua Weissman's Ultimate Chocolate Chip

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until silky and smooth.

Whisk in the whole egg and egg yolk until completely incorporated and emulsified, then stir in vanilla, kosher salt, and baking soda.

Add the flour in two batches, folding gently with a spatula just until dry streaks disappear—do not overmix.

Gently fold in the chopped milk chocolate, dark chocolate, and crushed potato chips.

Cover the bowl tightly and chill in the refrigerator for at least 3 to 4 hours (overnight yields the deepest flavor).

Heat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

Scoop generous portions of chilled dough onto the baking sheet, leaving ample space for spreading.

Bake for 10-12 minutes until edges are crisp and golden but centers remain tender and soft.

Sprinkle immediately with flaky sea salt while hot. Let rest on the baking sheet for 5 minutes before moving to a wire rack.