Preheat the oven to 410°F. Line two baking sheets with silicone baking mats.
In a medium bowl, add flour, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer, add butter, sugar, and honey. Cream until light and fluffy, about 2 minutes. Since you are dealing with cold butter, start on low speed for about 30 seconds. Switch to medium speed for another 30 seconds and then high speed for 1 minute.
Scrape down the sides and bottom of the bowl. Add in eggs. Mix on medium speed until incorporated.
Add in dry ingredients. Mix on the lowest speed until all the flour is just incorporated, being careful not to over-mix.
Add in butterscotch chips and potato chips and mix on the lowest speed for about 5 revolutions until butterscotch chips and potato chips are evenly incorporated into the dough.
Remove dough from bowl and mix with hands a few times to make sure butterscotch chips and potato chips are evenly distributed. Dough should be quite sticky.
Grab the dough by the handful lightly form 8 very loose balls, each weighing 6 ounces.
Place four cookies on each baking sheet, spacing them about 2 inches apart, so that they don't spread onto each other.
Bake only one sheet at a time in the middle row of the oven, for about 15-20 minutes. The tops of the cookies should be a light brown and the dough should look cooked, but the cookies should not be fully set. While the cookies are still warm, top each with a generous sprinkle of flaky sea salt. Allow cookies cool for at least 15 minutes. They should still be gooey inside even after 15 minutes. Cookies are best eaten warm.