Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch together. Set aside.

Beat the butter and both sugars together until light and fluffy. Beat in the egg and vanilla.

Stir in the flour mixture and mix until just combined.

Fold in the potato chips and pecans into the cookie dough.

Take two tablespoons of dough and roll into balls.

Bake for 8-10 minutes, or until golden brown. Allow to cool on the baking sheet for a minute, then transfer to a wire rack. Allow to cool completely.

Melt the chocolate in the microwave by heating it on 50% power for 30 seconds at a time, mixing well to help even melting.

Dip the cookies in the chocolate and allow the chocolate to firm.

Serve immediately. Best within 24 hours, but will keep in an airtight container at room temperature for three days.