Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) dark brown sugar, packed
  • 0.5 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract
  • 2.25 cups (280g) all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.75 cup (130g) semi-sweet chocolate chunks
  • 0.5 cup (40g) salted mini pretzels, roughly crushed
  • 0.5 cup (20g) salted potato chips, thick-cut
  • 0.5 cup (80g) caramel bits
  • 1 tsp flaky sea salt, for finishing

Instructions:

  1. Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar with an electric mixer until pale and aerated, approximately 2 minutes.
  3. Add the egg and vanilla extract to the butter mixture, beating until just combined. Avoid overmixing to maintain a chewy texture.
  4. Sift the all-purpose flour, cornstarch, baking soda, and fine sea salt directly into the wet ingredients. Mix on low speed until the flour is just incorporated.
  5. Using a spatula, gently fold in the chocolate chunks, crushed pretzels, potato chips, and caramel bits until evenly distributed.
  6. Use a 3-tablespoon cookie scoop to portion dough onto the prepared sheets, spacing them 2 inches apart. Sprinkle the tops with flaky sea salt.
  7. Bake for 10-12 minutes or until the edges are golden brown but the centers still look slightly soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.