Begin by placing the unsalted butter in a saucepan over medium heat. Allow it to melt, foaming and turning golden brown, about 5 minutes. Remove from heat and cool slightly.

In a large mixing bowl, combine the cooled browned butter with brown sugar and granulated sugar. Beat until fluffy, then add egg, egg yolk, and vanilla extract. Mix until well blended.

In a separate bowl, whisk together all-purpose flour, baking soda, and sea salt. Gradually add it to the wet ingredients, stirring gently until just combined.

Gently fold in the semi-sweet chocolate pieces and lightly crushed potato chips until evenly distributed.

Scoop the dough into balls, place on a plate or tray, cover with plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Place cookie balls on the baking sheet, leaving 2 inches apart. Bake for about 11 minutes, until edges are golden and centers are slightly underbaked.

Remove cookies and sprinkle with extra sea salt. Cool on baking sheet for a few minutes before transferring to a wire rack.