Recipe by @wellmadebykiley
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Brown butter in a saucepan over medium-high heat until golden and fragrant (5–8 min). Immediately transfer to a large bowl; cool slightly.
In a medium bowl, whisk flour, baking soda, baking powder, and salt.
Add sugars to cooled butter and whisk until combined. Whisk in egg, egg yolks, and vanilla until lighter in color.
Whisk in heavy cream until combined.
Fold dry ingredients gently into wet ingredients until just combined (no flour streaks).
Fold in chocolate chips/chunks, toffee bits, crushed potato chips, and pretzels until evenly distributed.
Let dough rest 15–20 min.
Scoop dough (about 3 tbsp per cookie), spacing 2 inches apart on baking sheets.
Bake 12–15 min until lightly golden and edges set.
Cool on baking sheet 5 min, then transfer to cooling rack.
Whisk in half and half (or cream) until smooth.
Add sugar, cocoa powder, and salt; whisk until combined.
Cook for 5 min over medium heat until mixture slightly boils, then simmer for 2–3 min, stirring frequently.
Remove from heat, stir in vanilla.
Transfer to heat-safe jar; refrigerate up to 3 weeks.
Serve and enjoy!
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