Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.
1 ½ cups (188 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment if you would rather.)
¾ cup (168 g) salted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
Add in the egg yolks and vanilla extract and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)
2 egg yolks, at room temperature, 2 teaspoon vanilla
Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
Add the chocolate chips, white chocolate chips, peanut butter chips, pretzels and potato chips to the dough. Gently fold everything in with a rubber spatula.
½ cup (100 g) semi-sweet chocolate chips, ⅓ cup (66 g) white chocolate chips, ⅓ cup (66 g) peanut butter chips, ⅓ cup (22 g) pretzel pieces (or tiny pretzels), ⅓ cup (20 g) potato chip pieces
Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 3 inches apart on a parchment paper lined baking sheet. *Optional* Add a few extra mix-ins on top of the scooped cookie dough balls. This will give you cookies as pictured. This is totally optional, but I think it makes the cookies look cute! Bake the cookies for 10-12 minutes. (10 for chewier centers, 12 for crisper edges.)
After baking, let the cookies cool on the baking sheets for 5 minutes. Then transfer to a cooling rack to cool for another 10 minutes.(While they're cooling, sprinkle extra chocolate chips and flaky sea salt on top of each cookie.) flaky sea salt for sprinkling on top