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2 cups All-Purpose Flour (250 grams)
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1 teaspoon Baking Soda
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½ teaspoon Kosher Salt
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2 sticks Unsalted Butter, softened to room temperature (1 cup)
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¾ cup Light Brown Sugar, packed (150 grams)
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½ cup White Sugar (100 grams)
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1 large Egg
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2 teaspoon Pure Vanilla Extract
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1 ½ cups Semi-Sweet Chocolate Chips
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1 cup Toffee Bits
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1 cup Crushed Potato Chips (like Ruffles)
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½ cup Chopped Pretzels½ teaspoon
- Flakey sea salt for topping
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Preheat oven to 350°F / 177°C.
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Line sheet pans with parchment paper or a Silpat baking mat or spray it with nonstick cooking spray.
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In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
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In a standing mixer or using a hand mixer, beat together butter and both sugars until light and fluffy.
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Add egg and vanilla extract and mix on low, scraping down the bowl as needed.
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Add dry ingredients to mixer and mix on low just until everything is combined.
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Stir in chocolate chips, toffee bits, potato chips, and pretzels.
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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.
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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.
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Store in an airtight container at room temperature for up to 1 week.
November 04, 2021
—
Aileen Selkirk
