Kitchen Sink Cookies
With a soft, chewy center and a lightly crisp, browned edge, these Kitchen Sink Cookies (or Everything Cookies) may just be the best cookie recipe I've ever had! Made with chocolate chips, chocolate chunks, toffee bits, and chopped pretzels, these giant, thick bakery-style cookies are SO good. They've been tested to perfection, so this easy one-bowl method works every time!
Ingredients
- 2 sticks unsalted butter softened, 1 cup
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- 3/4 cup chopped pretzels
- 1/2 cup heath bits
- 1 cup semisweet chocolate chunks
- flaky sea salt optional, to taste
Instructions
- Whisk the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Add the eggs in, one at a time, then add in the vanilla.
- Add the flour, baking powder, baking soda, and salt in the bowl, stir together, then mix into the liquid ingredients.
- Fold in about 3/4 of the amounts of chocolate chips, pretzels, heath bits, and chocolate chunks.
- Chill the dough for about 20-30 minutes.
- Meanwhile, preheat the oven to 375 degrees F and line two large baking sheets with parchment paper.
- Scoop out 1/4 cup portions of the cookie dough and roll into a ball. Place the dough balls on the prepared baking sheets, spacing far apart, 6 cookies per pan.
- Top each of the cookies with the remaining ingredients.
- Sprinkle with sea salt (optional) and bake for 13-15 minutes per batch.
- As soon as the cookies come out of the oven, use a larger round cookie cutter and "swirl" each of the freshly baked cookies in it right on the pan to help shape the cookies. This is optional, but helps to give them that bakery-style thickness and shape!
- Let cool and enjoy!
Tried this recipe?Let us know how it was!