In a medium saucepan over medium heat, add the unsalted butter and stir continuously until it turns golden brown, about 5-7 minutes. Remove from heat and let cool slightly.

In a large bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat until smooth, about 1-2 minutes. Add the egg, egg yolk, and vanilla extract, mixing until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt.

Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Fold in the chocolate chunks and crushed potato chips.

Scoop the dough into balls and place on a lined tray. Refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C) while the dough chills.

Bake for approximately 11 minutes, or until edges are golden brown and centers look slightly undercooked.

Remove from the oven, sprinkle with flaky sea salt, and let cool on the baking sheet for 5 minutes before transferring to a wire rack.