Preheat your oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, and salt, and set aside.

In a medium saucepan (light-colored interior if you have one), melt the butter over medium-high heat until completely melted and bubbling. Lower the heat to low-medium, and use a heat-proof spatula to stir the butter constantly. It should take about 3-5 minutes to start to brown. Once brown bits start to form on the bottom of the pan, remove it from the heat and transfer the butter into a large glass bowl. Immediately stir in the milk to stop the butter from burning.

Stir in the sugar and brown sugar to the browned butter until well combined. Then add in the vanilla extract, eggs, and egg yolk, and again stir until the mixture is combined and the egg is no longer visibly showing any streaks. Add in the dry ingredients, and mix until you've got a thick dough formed. Then stir in the chopped chocolate, peanut butter chips, kettle cooked potato chips, and chopped pecans until everything is well distributed through the cookie dough.

Scoop your cookies onto parchment lined baking sheets. Optionally, top the cookies with a sprinkle of flakey salt and a few extra chunks of chocolate or peanut butter chips. Press the cookie dough balls down slightly before baking for 10-12 minutes, or until the edges are just golden brown.

Cool for 5-10 minutes before eating them warm! Store in an air-tight container for about a week.