Prep time: 20 mins
Cook time: 11-13 mins
Yield: Approximately 2 dozen
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
- 1 cup crushed potato chips (one bag Lowcountry Kettle Sea Salt chips)
- ½ cup 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.