RECIPE PREP: Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper and set them aside.

1. In the bowl of a stand mixer with paddle attachment, cream together the butter, granulated sugar and brown sugar until light and fluffy (about 2 minutes). Add in the eggs and vanilla and mix to combine. Scrape down the sides of the bowl as needed.
2. In a separate bowl, whisk together flour, baking soda, and salt. Slowly add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
3. Gently fold in milk chocolate chips, semi-sweet chocolate chips, toffee bits, and mini pretzel twists, until they’re evenly distributed throughout the cookie dough.
4. With a (3-tablespoon) cookie scoop, drop rounded scoops of cookie dough onto the prepared baking trays, leaving 3 inches of space between each.
5. Bake for 12 minutes, or until the edges are lightly golden. The cookies will be puffy. Gently tap the baking sheet on the counter to deflate them. Working quickly, place a large round cookie cutter over a cookie and gently swirl it in a circular motion to reshape the edges so the cookie is perfectly round. Reshape all treats. 
6. Return cookies to the oven for 3 minutes, or until lightly golden and a bit under-baked. For a true bakery-style look, gently press a few chocolate chips and pretzels into the top of each treat. Let the cookies cool completely on the baking tray. Just like Panera, sprinkle each kitchen sink cookie with a pinch of flaky salt.