Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Stir flour, potato chips and salt in medium bowl. Cream the butter and both sugars on medium speed until light and fluffy.
n a medium bowl, stir together the flour, potato chips, and salt.
Mix in the egg yolk and vanilla until incorporated. With the mixer on low, add the dry ingredients in 3 additions, beating until combined.
Roll the dough into 1-inch balls and place them on the prepared baking sheets. Refrigerate 20 minutes.
Flatten the balls to about 1/4-inch thickness using your fingertips. Bake the cookies, one sheet at a time, until the edges are just set about, 11 to 13 minutes. Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the baking sheet.
Melt chocolate in microwave or double boiler. Drizzle over cooled cookies. Sprinkle with coarse salt, if desired. Let chocolate set.
We instantly fell in love with the adorable Reindeer Gingerbread Cookies we found at TheSweetChick.com. Carole's recipe became our inspiration for our next Pinterest Test Kitchen Challenge. What You'll NeedYour...