Preheat the oven to 350° and line two sheet pans with parchment paper.

In a medium bowl, combine the sugars and whisk in the melted butter until well mixed.

Add in the egg and the vanilla and whisk until well incorporated--about 30 seconds. 

To the wet ingredients, add the flour, baking powder, baking soda, and salt. Mix until the dough is almost fully combined, but streaks of flour are still showing.

Pour in the butterscotch, chocolate, and 1/2 cup of crushed potato chips, and finish mixing the dough until no streaks of flour remain and the chips are well distributed.

Scoop the cookie dough (2 tablespoon size or #30 cookie scoop) onto the baking sheets. Leave a couple of inches between each cookie to account for spreading.

Use two fingers and press lightly into the center of the cookies to make an indentation. This will help the cookies to bake evenly.

Allow the cookie dough to sit for 5-10 minutes on the pan before baking. This allows the flour to hydrate and keeps the cookies from spreading too quickly in the oven.

Sprinkle the tops of the cookies with a few more crushed potato chips. 

Bake at 350° for 10-12 minutes, until the edges are just starting to brown and the centers are slightly undercooked.

Remove from the oven and allow cookies to sit on the pan until cool enough to eat. Enjoy!