Chocolate “Chip” Cookies

Sift together flour, baking powder, and baking soda in a large bowl. Stir in salt.

Beat butter and sugar in a stand mixture fitted with the paddle mixture at medium-high speed until very light and fluffy, about 5 minutes, scraping down sides occasionally as necessary. Add eggs, 1 at a time, beating to incorporate. After adding both eggs, continue to beat until very whipped, 3 to 4 minutes. Add vanilla.

Reduce speed to low and gradually add flour mixture until combined, about 20 seconds. Add chocolate and coarsely crumbled potato chips, and beat until combined, about 1 minute.

Scoop cookie dough with a 2-inch scoop; place scoops about 2 inches apart on a baking sheets lined with parchment paper. Cover with plastic wrap; refrigerate at least 4 hours or overnight.

Preheat convection oven to 425°F. Sprinkle each cookie with 2 teaspoons finely crumbled potato chips, pressing to adhere. Bake on middle rack of preheated oven until puffed and golden, 8 to 9 minutes. Cool on sheets 5 minutes before transferring to a wire rack.