**Preheat Oven:** Set your oven to 350°F. Line two baking sheets with parchment paper.

**Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

**Cream Butter and Sugars:** In a large bowl, use an electric mixer on high speed to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

**Add Egg Yolks and Vanilla:** Mix in the egg yolks and vanilla extract on medium speed until the mixture is pale and fluffy, about 1-2 minutes. Scrape down the sides of the bowl as needed.

**Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.

**Fold in Mix-Ins:** Gently fold in the chocolate chips, white chocolate chips, peanut butter chips, pretzels, and potato chips with a rubber spatula.

**Scoop Dough:** Use a cookie scoop or spoon to form dough balls, about 2 tablespoons each. Place them 3 inches apart on the prepared baking sheets. For an extra touch, add a few more mix-ins on top of each dough ball if desired.

**Bake:** Bake the cookies for 10-12 minutes. Bake for 10 minutes for chewier centers, or 12 minutes for crisper edges.

**Cool and Sprinkle:** Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely. While they’re cooling, sprinkle a bit of flaky sea salt on top of each cookie.

Enjoy these delightful kitchen sink cookies that bring together the perfect blend of sweet, salty, chewy, and crispy in every bite!