This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with a friend, photographer Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than 50 Recipes for America’s Best Fried Chicken and Sides.

The chocolate chip cookie may already be a damned near-perfect food, but the addition of kettle-style potato chips and flaky Maldon salt ups its crunch game exponentially. After much experimentation I opted for the thick, deep crunch of Kettle chips. Though I’m a fan of melt-in-your-mouth, Lay’s-style chips, they just didn’t hold up to the heft of the buttery cookie dough, which has its own, whole-other-level thing going on thanks to an egg-yolk-enriched recipe and some nutty browned butter. Bonus: I recently pulled a few of these babies out of the freezer after a couple of months, and after defrosting they — including the chips — maintained their deep crunch.