Kitchen Sink Cookies

0 In a smaller bowl, combine and whisk together the flour, salt and baking soda. Set aside.
1 Cream the softened butter, granulated sugar and brown sugar with a hand (or stand) mixer in a large bowl. Mix until the butter is light yellow and the sugars are well incorporated, about 2-3 minutes.
2 Crack in the egg and vanilla extract, beating until well incorporated. The batter should be airy and smell luscious.
3 Pour in the dry ingredients, beating until the cookie dough has come together.
4 Measure in the chocolate chips, pecans, pretzels, potato chips and chopped chocolate pretzel toffee bar. Stir them into the batter with a spoon or a rubber spatula.
5 Wrap the bowl in plastic wrap, and chill the dough in the refrigerator for at least 2 hours (or overnight.)
6 Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
7 Use a 1.5-tablespoon cookie scooper to scoop out rounds of the chilled cookie dough. Add extra toppings on top of the cookie dough balls before baking. (This is not necessary, but it makes for the final cookies to have more toppings on the top!)
8 Evenly space the dough on the baking sheet, about 2" apart so the dough can spread as it bakes.
9 Bake for 9-13 minutes, or until gooey on the inside and golden brown on the exterior.
10 Let cool slightly before enjoying warm!