Crazy Kitchen Sink Cookies

CRAZY KITCHEN SINK COOKIES
2 c. flour
1 t. baking soda
½ t. kosher salt
2 sticks butter, room temp
¾ c. light brown sugar, packed
½ c. white sugar
1 egg
2 t. vanilla
1 ½ c. semisweet chocolate chips
1 c. toffee bits
1 c. potato chips, crushed
½ c. pretzels, chopped
½ t. flaky sea salt, optional for topping
1. Preheat oven 350.
2. Line 2 sheet pans with parchment paper and grease with PAM.
3. In mixing bowl, whisk together flour, baking soda and kosher salt. Set aside.
4. In bowl using a electric hand mixer, beat together butter, brown sugar and white sugar until light and fluffy.
5. Add egg and vanilla and mix at low speed, scraping down sides of bowl as needed.
6. Stir in chocolate chips, toffee buts, potato chips and pretzels.
7. Roll cookie dough into golf ball-sized balls.
8. Spread dough on the prepared pans, leaving 6” between each ball.
9. Bake until edges of cookies are crispy but centers are still soft, 10-12 minutes.
10. Allow cookies to cool on pan for 5 minutes and then transfer to cookie rack.