• 2 cups All-Purpose Flour (250 grams)
    • 1 teaspoon Baking Soda
    • ½ teaspoon Kosher Salt
    • 2 sticks Unsalted Butter, softened to room temperature (1 cup)
    • ¾ cup Light Brown Sugar, packed (150 grams)
    • ½ cup White Sugar (100 grams)
    • 1 large Egg
    • 2 teaspoon Pure Vanilla Extract
    • 1 ½ cups Semi-Sweet Chocolate Chips
    • 1 cup Toffee Bits 
    • 1 cup Crushed Potato Chips (like Ruffles)
    • ½ cup Chopped Pretzels½ teaspoon
    • Flakey sea salt for topping


  • Preheat oven to 350°F / 177°C.
  • Line sheet pans with parchment paper or a Silpat baking mat or spray it with nonstick cooking spray.
  • In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a standing mixer or using a hand mixer, beat together butter and both sugars until light and fluffy.
  • Add egg and vanilla extract and mix on low, scraping down the bowl as needed.
  • Add dry ingredients to mixer and mix on low just until everything is combined.
  • Stir in chocolate chips, toffee bits, potato chips, and pretzels.
  • Roll cookie dough into golf ball-sized balls. (Roll them extra toppings if you would like.) Spread cookie dough out on prepared pans, leaving about 6 inches between them.
  • Bake cookies until edges are crisp and centers are still soft, 10-12 minutes. Allow to cool on the pan for 5 minutes before transferring to a cooling rack.
  • Store in an airtight container at room temperature for up to 1 week.
November 04, 2021 — Aileen Selkirk

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