👩🍳 Instructions
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1
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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2
In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
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3
Beat in the egg until just combined, then mix in the vanilla extract.
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4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
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5
Gently fold in the chocolate chips, crushed pretzels, and crushed potato chips using a spatula.
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6
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours.
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7
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
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8
Scoop the dough using a 2-tablespoon cookie scoop, placing balls about 2 inches apart on the prepared baking sheets.
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9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.
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10
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
💡 Notes
Ensure your butter and egg are at room temperature for the best texture. For extra flavor, sprinkle a little flaky sea salt on top of the cookies immediately after they come out of the oven. If freezing dough, scoop into balls and freeze on a sheet first, then transfer to a bag. Bake from frozen, adding a couple of minutes to the cook time.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
3g
Total Fat
15g
Saturated Fat
9g
Carbs
35g
Fiber
1g
Sugar
22g
Sodium
250mg
Cholesterol
40mg
