Prep and Preheat: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large bowl (or stand mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes, until light, fluffy, and pale in color.
Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Combine Wet and Dry: Reduce mixer speed to low. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
Fold in Mix-Ins: Using a rubber spatula, gently fold in the chocolate chips, toffee bits, crushed pretzels, and crushed potato chips until evenly distributed.
Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
Cool: Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
