Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 2 sticks Unsalted Butter, softened to room temperature
- 3/4 cup Light Brown Sugar, packed
- 1/2 cup White Sugar
- 1 large Egg
- 2 teaspoons Pure Vanilla Extract
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1 cup Toffee Bits
- 1 cup Crushed Potato Chips
- 1/2 cup Chopped Pretzels
- 1/2 teaspoon Flaky Sea Salt (optional)
Instructions
- Preheat the oven to 350°F / 177°C and line baking sheets with parchment paper.
- In a medium mixing bowl, whisk together flour, baking soda, and salt; set aside.
- In a stand mixer fitted with the paddle attachment, cream together softened butter, light brown sugar, and white sugar until light and fluffy.
- Add the egg and vanilla extract, mixing on low speed while scraping down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet mixture, mixing on low until just combined.
- Fold in chocolate chips, toffee bits, crushed potato chips, and chopped pretzels until evenly distributed throughout the dough.
- Roll cookie dough into golf ball-sized balls and place them spaced apart on prepared pans.
- Bake for about 10-12 minutes until edges are crisp but centers remain soft.
- Once removed from oven, tap baking sheets on counter to deflate cookies slightly.
- Allow cookies to cool on pans for five minutes before transferring them onto a cooling rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg