Chocolate chip cookies with potato chips

Ingredients:

• 5 cups potato chips (220 g)
• 140 g semi-sweet chocolate, chopped (or 1 cup chocolate chips)
• 140g milk chocolate with caramel (such as mini Ghirardelli bars), chopped
• 2.5 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp coarse salt
• 165 g unsalted butter at room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 2 large eggs
• 1 and 1/4 teaspoons vanilla extract
• Sea salt flakes, for sprinkling

Preparation:

1. Position oven racks in the upper and lower thirds of the oven; preheat oven to 375°F (190°C). Place 2 cups potato chips in a large bowl and fold in the semisweet and caramel milk chocolate chips; set aside. Place the remaining 3 cups potato chips in a resealable plastic bag and crush with the bottom of a measuring cup until fine crumbs form; transfer to a small bowl and set aside.
2. In a medium bowl, combine the flour, baking powder, baking soda, and coarse salt. In a large bowl, beat the butter with the white and brown sugars with a mixer on high speed until very fluffy, about 5 minutes. Add the eggs one at a time, then add the vanilla extract, beating well after each addition until creamy. Reduce the mixer speed to low; gradually beat in the flour mixture and mix until smooth. Add the chocolate chip mixture and mix until evenly combined.
3. Form the dough into large balls (about 1/4 cup per ball), then roll in crushed potato chips. Place on three unlined baking sheets, spacing them 2 inches (5 cm) apart. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges but still soft, 20 to 22 minutes. Sprinkle with sea salt immediately. Transfer the baking sheets to wire racks and let cool for 10 minutes, then slide a spatula under the cookies and transfer them to wire racks to cool completely.