In a large bowl, whisk together the flour and baking soda, set aside.

In the body of a stand mixer with the paddle attachment, cream together the butter and brown sugar, about 2 minutes.

Add the eggs in one at a time and mix it into the dough.

Add in the vanilla and mix to combine, scrape down the sides.

Next, add the flour mixture and slowly stir it in until combined, scrape down the sides.

Lastly, add in the chocolate chips, toffee, potato chips, and pretzels. Mix it in until the toppings are evenly distributed through the cookie dough.

Line a sheet tray with parchment paper. Roll 2 Tablespoon sized cookie dough balls with your hands. Place them on the sheet tray about ½ inch apart. You can now press in some extra toppings for a pretty presentation, or you can skip.

Cover the sheet tray with plastic wrap and place in the fridge for at least 4 hours, but best overnight.

Preheat the oven to 350 degrees F.

Line a few sheet trays with parchment paper. Place the cookies about 3 inches apart. Bake for 10-12 minutes until the cookies are lightly golden brown along the edges and top.

Remove from the oven and sprinkle the tops with the flake sea salt, optional.

Let cool on the sheet tray for 2 minutes then transfer the cookies to a wire rack to cool completely.