Preheat the oven to 350F. Line large baking sheets with parchment paper.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla together on medium speed until light and fluffy, about 3 minutes.

Beat in the eggs, one at a time, stopping to scrape down the bowl between eggs. Beat each until well incorporated before adding the next.

To the mixing bowl, add the flour, baking soda, and salt. Beat on low speed just until combined. Add the chocolate chips, potato chips, pretzels, and toffee bits and stir in by hand until evenly distributed. Using a 2 tablespoons scoop, scoop the cookie dough and place on the lined baking sheets 2 inches apart. Sprinkle the top of each dough ball with flakey salt.

Bake one sheet at a time for 12 minutes or until the edges turn golden. Let cool for a few minutes on the pan, then transfer to a wire rack and cool completely. Store cookies in an airtight container for up to 1 week.