Kitchen Sink Cookies
Kitchen sink cookies: a butter and brown sugar dough loaded with semi-sweet chocolate chips, toffee bits, crushed potato chips and chopped pretzels, baked at 350°F for 10 to 12 minutes and finished with flaky sea salt. Makes 20 cookies.
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter 2 sticks, softened to room temperature
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract pure
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup toffee bits
- 1 cup potato chips crushed
- 1/2 cup pretzels chopped
- 1/2 teaspoon flaky sea salt for topping; optional
Instructions
- Heat the oven to 350°F.
- Line two baking sheets with parchment paper or a baking mat, which makes the cookies easiest to remove after baking.
- In a medium mixing bowl, whisk together the flour, baking soda and kosher salt. Set aside.
- In a stand mixer fitted with the paddle, or using a hand mixer, beat the butter, brown sugar and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract and mix on low, scraping down the bowl as needed.
- Add the flour mixture and mix on low just until everything is combined.
- Stir in the chocolate chips, toffee bits, crushed potato chips and chopped pretzels.
- Roll the dough into golf ball-sized balls, rolling them in extra mix-ins if you like. Set them on the prepared pans, leaving about 6 inches between them.
- Bake 10 to 12 minutes, until the edges are crisp and the centers are still soft.
- As soon as the cookies come out of the oven, firmly tap the baking sheets on the counter to deflate the cookies, which makes the centers soft. Sprinkle the cookies lightly with flaky sea salt, if using.
- Let the cookies cool on the pan for 5 minutes, then move them to a cooling rack.
Notes
Store the cooled cookies in an airtight container at room temperature for up to 1 week, or freeze up to 1 month.
Nutrition
Serving: 1servingCalories: 305kcalCarbohydrates: 38.3gProtein: 2.7gFat: 16.7gSodium: 252mgFiber: 1.3gSugar: 24.6g