1-Gathering and Mixing Ingredients: First off, in a large bowl, beat the unsalted butter, light brown sugar, and white sugar with an electric mixer until they’re creamy and well blended this sets the foundation for that perfect texture. Next, add the eggs, self-rising flour, and vanilla extract, then beat again until everything’s fully mixed, scraping down the sides as you go to catch any lumps.

2-Adding the Goodies and Chilling: Stir in the semi-sweet chocolate chips and crushed wavy potato chips until they’re spread evenly through the dough for that sweet-salty surprise in every bite. Cover the dough and pop it in the fridge for 1 hour; this step is key for getting those chewy centers just right without skipping it.

3-Baking and Cooling: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), then use a tablespoon-sized scoop to place dough balls about 2 inches apart on a lightly greased baking sheet. Give each one a slight flatten in the middle but don’t press them flat. Bake for 10 to 12 minutes until the edges are lightly browned, then let them cool on the sheet for a few minutes before moving to a wire rack. For extra gooeyness, enjoy them warm or microwave a wrapped cookie for about 10 seconds.