- 1 c unsalted butter, at room temperature
- 3/4 c light brown sugar, packed
- 1/2 c granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 2 c all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 c semi-sweet chocolate chips
- 1 c toffee bits
- 1 c crushed potato chips (one bag Lowcountry Kettle Sea Salt chips)
- 1/2 c thin pretzels, chopped
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy.
- Add egg and vanilla extract and mix on low, scraping down the sides.
- In a medium mixing bowl, whisk flour, baking soda, and salt.
- Add dry ingredients to the 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.
- Place cookie dough balls on prepared pans, leaving about 2 inches between each.
- Bake cookies until edges are lightly browned and centers are still soft, 11-13 minutes.
- When you remove the cookies from the oven, firmly tap the baking sheets on the kitchen counter to deflate them.
- Allow the cookies 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.