Kitchen Sink Cookies
User Reviews
5
Kitchen Sink Cookies
Description
These Kitchen Sink Cookies blend a soft butter and sugar base with all-purpose flour, baking soda, and salt for structure and rise. The dough incorporates semisweet chocolate chips for sweetness, while crushed potato chips and pretzels introduce saltiness and crunch. Toffee bits add caramelized sweetness and chewiness. During baking, the edges turn golden brown offering a crisp exterior that contrasts a softer inside.
The dough is scooped in 2-tablespoon portions spaced apart on parchment-lined baking sheets, then sprinkled lightly with flaky sea salt for added bursts of saltiness. Baking for 12 minutes develops a balance of textures. After cooling on sheets briefly, the cookies transfer to racks to finish cooling, achieving ideal firmness without becoming hard.
These cookies suit snack time, sharing, or casual dessert, appealing through their varied textures, salt-sweet interplay, and hearty flavor combination. They store well in airtight containers for about a week, retaining freshness and crunch.
The notes emphasize using room temperature butter and eggs to ensure even mixing and suggest precision in measuring flour to avoid dryness. Using a consistent cookie scoop ensures uniform cookie size and baking. Parchment paper prevents sticking and helps even cooking. Reserving some mix-ins for pressing on top can enhance cookie appearance. Using thick, crispy potato chips is recommended to maintain crunch after baking, and the potato chips should be crushed with enough texture, not to fine crumbs.
Ingredients
- 1 cup butter softened (227g, unsalted
- ¾ cup light brown sugar 165g, packed
- ½ cup granulated sugar (100g)
- 2 teaspoons vanilla extract
- 2 large egg
- 2¼ cups all-purpose flour (270g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semisweet chocolate chips (270g)
- 1 cup potato chips 45g, crushed
- ½ cup pretzels 25g, chopped
- ½ cup Toffee bits (120g)
- sea salt flakey
Instructions
- Preheat the oven to 350F. Line large baking sheets with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla together on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, stopping to scrape down the bowl between eggs. Beat each until well incorporated before adding the next.
- To the mixing bowl, add the flour, baking soda, and salt. Beat on low speed just until combined. Add the chocolate chip, potato chips, pretzels, and toffee bits and stir in by hand until evenly distributed. Using a 2 tablespoons scoop, scoop the cookie dough and place on the lined baking sheets 2 inches apart. Sprinkle the top of each dough ball with flakey salt.
- Bake one sheet at a time for 12 minutes or until the edges turn golden. Let cool for a few minutes on the pan, then transfer to a wire rack and cool completely. Store cookies in an airtight container for up to 1 week.
Notes
- Use room temperature butter and eggs for even mixing to improve dough consistency.
- Measure flour by weight or fluff and level to avoid dry, dense cookies.
- Line baking sheets with parchment paper to prevent sticking and aid even baking.
- A trigger cookie scoop helps make uniformly sized cookies for even baking.
- Press some mix-ins on top before or after baking for more appealing presentation.
- Use thick, crispy potato chips to retain texture in the baked cookies.
- Crush potato chips to retain some texture rather than turning them into crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 314mg | 13% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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