Chewy Chocolate Chunk Cookies

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

Add the whole egg and whisk until fully emulsified.

Add the egg yolk and whisk again until fully emulsified.

Whisk in the kosher salt, baking soda, and vanilla extract.

Add the flour in two additions. Fold gently with a spatula just until combined. Do not overmix.

Fold in the chopped milk chocolate, chopped dark chocolate, and optional crushed kettle-cooked potato chips.

Cover the dough and refrigerate for 3-4 hours. For best flavor and hydration, refrigerate overnight. Do not skip this resting step.

When ready to bake, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.

Choose your cookie size. SMALL: approximately 1 heaping tablespoon dough per cookie, yields about 20-24 cookies, bake 8-9 minutes. MEDIUM (default): approximately 3 tablespoons dough per cookie, yields about 15-18 cookies, bake 10-11 minutes. LARGE: approximately 1/3 cup dough per cookie, yields about 8-9 cookies, place 3 per sheet with adequate spacing, gently flatten slightly with your palm, bake 14-15 minutes.

Bake until golden around the edges while the center remains slightly underdone.

Immediately after baking, season lightly with flaky salt to taste.

Allow cookies to remain on the baking sheet for approximately 5 minutes, then transfer to a cooling rack. This resting period allows the soft centers to finish setting.

Serve warm or at room temperature.