Let the butter soften to room temperature. Put the potato chips in a large zip-top bag, press out the air, and seal. Gently crush with a rolling pin or small pan until the pieces are no larger than ½ inch. You should have about 1½ cups.

Position 2 oven racks to divide the oven into thirds and preheat to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, ½ cup brown sugar, and ½ cup granulated sugar on medium speed for 3 to 4 minutes, until light and fluffy.

Add the egg, 1½ teaspoons vanilla, and ½ teaspoon kosher salt. Beat on medium speed for 30 to 60 seconds, until combined. Scrape down the bowl and beater.

Add 2 cups flour and mix on the lowest speed for about 30 seconds, until almost combined. Add the crushed chips and 1 cup chocolate chips, then fold by hand until no streaks of flour remain. The dough will be thick and sticky.

Drop level tablespoons of dough onto the prepared baking sheets, placing about 15 on each and spacing them at least 2 inches apart. There’s no need to roll them into balls.

Bake for 8 minutes, then rotate the sheets front to back and swap racks. Bake for 4 to 5 minutes more, until the edges and bottoms are light golden brown.