Preheat the oven to 325 F/ 163 C.
Cream together the butter and sugar on low until combined, about 1 minute. Scrape down the bowl.
¾ cup light brown sugar, packed, ½ cup unsalted butter, room temperature
Add the egg and mix on low until combined. Scrape down the bowl again.
1 large egg, room temperature
Add in the flour, baking soda, salt, coconut, chocolate, crushed chips, and walnuts and mix on low until just combined.
1 cup all-purpose flour, ¼ teaspoon kosher salt, ¾ teaspoon baking soda, ½ cup sweetened shredded coconut, ¼ cup chopped dark chocolate bar, 1 cup crushed kettle potato chips, ¼ cup walnut pieces
Use a large cookie scoop to scoop the dough onto a parchment-lined baking tray. Freeze for 15 minutes. Bake for 13-14 minutes, or until the edges are golden brown. Let the tray cool completely on a wire rack before removing.
For thinner cookies with a crisper edge, bake them right after scooping spaced 3 inches apart at 350 F/177C for 9-10 minutes or until the edges are golden brown.