Ingredients
Scale
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter, softened
- 3/4 cup packed light brown sugar (150 grams)
- 1/2 cup white sugar (100 grams)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1½ cups semi-sweet chocolate chips
- 1 cup toffee bits
- 1 cup crushed potato chips
- 1/2 cup chopped pretzels
- Flaky sea salt, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and kosher salt.
- Beat the butter, brown sugar, and white sugar until light and fluffy.
- Mix in the egg and vanilla extract.
- Gradually stir the dry ingredients into the wet ingredients.
- Fold in the chocolate chips, toffee bits, potato chips, and pretzels.
- Scoop dough onto prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes until the edges are golden and the centers are slightly soft.
- Sprinkle with flaky sea salt if desired.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill the dough for thicker, bakery-style cookies.
- Reserve a few mix-ins to press onto the tops before baking for a professional look.
- Slightly underbake the cookies for perfectly soft and chewy centers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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