Just like people, every cookie has a unique personality. Some are sweet, and some, my friends, are salty. These cookies toe the line of how salty-sweet a cookie can be. In true sandie formulation, subbing out some of the flour for crushed potato chips gives the cookies edge and grit and will have even the most dessert-skeptical folks out there asking for seconds.
113 g (1 stick) unsalted butter, softened
100 g (½ cup) sugar
110 g (¾ cup) flour
50 g (2 cups) potato chips, crushed
4 g (1 teaspoon) kosher salt
flour, for dusting
sugar, for coating