1Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2Stir flour, potato chips and salt in medium bowl. Cream the butter and both sugars on medium speed until light and fluffy.
3n a medium bowl, stir together the flour, potato chips, and salt.
4Mix in the egg yolk and vanilla until incorporated. With the mixer on low, add the dry ingredients in 3 additions, beating until combined.
5Roll the dough into 1-inch balls and place them on the prepared baking sheets. Refrigerate 20 minutes.
6Flatten 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.
7Melt chocolate in microwave or double boiler. Drizzle over cooled cookies. Sprinkle with coarse salt, if desired. Let chocolate set.