Ingredients:

  • 1 cup (225g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (60g) ridged potato chips, roughly chopped
  • 1/2 cup (60g) mini pretzels, crushed
  • 1/2 cup (115g) caramels or toffee bits, chopped

Instructions:

  1. Melt the butter in a saucepan over medium heat, whisking constantly until milk solids toast to a mahogany color and smell nutty; remove from heat immediately.
  2. Cream together the browned butter, brown sugar, and granulated sugar until the mixture resembles wet sand.
  3. Beat in the egg and vanilla extract until the batter is glossy and smooth.
  4. Sift in the flour, baking soda, and sea salt; fold with a spatula until just combined.
  5. Gently stir in the chocolate chips, potato chips, pretzels, and caramels, taking care not to overmix.
  6. Chill the dough in the refrigerator for 30 minutes to ensure the cookies do not spread.
  7. Scoop 3-tablespoon portions onto baking sheets lined with parchment paper.
  8. Bake at 350°F (175°C) for 10-12 minutes until edges are golden but centers remain slightly underbaked.
  9. Allow cookies to rest on the baking pan for 5 minutes before transferring to a wire cooling rack.