Heat oven to 350°. Line baking sheets with parchment, set aside.
Whisk together the flour, instant potatoes, baking soda, baking powder and salt.
With an electric mixer, beat the butter, granulated sugar and brown sugar on medium-high speed until well combined – about 2 minutes. Beat in egg, egg yolk and vanilla. On low speed gradually mix in the flour mixture. Fold in the potato chips and chocolate chips with a rubber spatula.
Drop 1½ tablespoon sized balls onto lined baking sheets. Bake for about 10 minutes or until cookies are set and edges are slightly browned. Let cool on baking sheets for 5 minutes before removing to wire rack to cool completely. Cookies can be stored, in an air-tight container, at room temperature for 3 to 4 days.
