|picture I was working from on the bottom|
Heaven help Us!
2 sticks unsalted butter
1 ¼ cup granulated sugar
¾ cup dark brown sugar
2 eggs, plus 1 egg yolk
2 teas. Pure vanilla extract
1 teas. Fine sea salt
3 cups all purpose flour
1 teas. Baking soda
3 cups coarsely crushed potato chips (use really crisp old-fashioned potato chips like Hawaiian potato
chips or kettle cooked-they stay crunchier in the batter)
2 cups milk chocolate chips
4 (1.4 ounces each) Heath Bars (you can get them in the bakery section of the grocery store already
1 ½ cups butter-roasted pecans, coarsely chopped (recipe follows)
1-2 teas. Maldon sea salt (optional) for garnish
In large bowl stir together the melted butter, granulated and brown sugar. Stir in eggs, vanilla and salt. Sift together baking soda and flour and stir into batter until just combined. Fold in crucshed potato chips, milk chocolate chips, chopped toffee bars and pecans.
Scoop cookie dough by rounded ¼ cups and roll into a ball. Line the cookie balls on a parchment lined cookie sheet and cover tightly with double thickness of plastic wrap. Refrigerate 12-24 hours.
Remove cookie dough from refrigerator and allow it to come to room temp before baking. Line 2 cookie sheets with parchment and preheat oven to 350.
Arrange cookies on the baking sheet at least 2 inches apart. Bake on the center rack of the oven until the cookies are crisp and golden brown around the edges yet slightly soft in the center, 15-17 minutes. Allow cookies to cool slightly on the pan before transferring to a wire rack to cool completely-sprinkle a tiny bit of Maldon salt over each to season.
1 ½ cups pecan halves
1 Tblsp. Melted butter
1 Tblsp. Granulated sugar
¼ teas. Fine sea salt
Pre-heat oven to 350 degrees.
Toss pecans with melted butter, sugar and salt. Spread nuts in single layer on a rimmed baking sheet and toast for 9-10 min, until nuts are warm and fragrant. Remove nuts from oven and cool completely before using.
This is hands down the BEST cookie I have eaten!