Kitchen Sink Cookies

Sweet, salty, addictive.

When I was a kid, I thought the idea of “chocolate chips” (i.e., a chocolate covered potato chip) was Steve Jobs level innovation. Unfortunately, it already existed - but I arrived at it independently (sorry, Mad Men reference). 

This recipe builds on that idea. “Kitchen sink cookies” mean just that — everything but the kitchen sink! We’re all aware there is no better combination than sweet and savory, and this cookie combines the absolute best of both worlds: salty, crunchy potato chips and pretzels, mixed with semisweet chocolate chips, crunchy English toffee bits, and chewy caramels. I know the idea of salty snacks in a chocolate chip cookie may sound a little unconventional, but the result is worth it. I guarantee you this cookie is unlike anything you’ve tried before: an adventure in flavor and texture that is entirely unexpected. In other words, THIS IS A VERY, VERY GOOD COOKIE. 

This recipe is also entirely customizable — feel free to omit anything you don’t like, and add what you do: peanut butter chips, nuts, M&M’s, dried fruit, white chocolate… the possibilities are truly endless. Further, it couldn’t be easier: it requires no chill time, can be done by hand, and can even be done in one bowl if you’d like to save on dishes. 

Let’s get into the kitchen sink! 

Ingredients:

• 2 cups (240g) all purpose flour 

• 1 teaspoon baking soda 

• 1/2 teaspoon kosher salt 

• 1 cup (227g) unsalted butter, room temperature 

• 1 cup (213g) brown sugar

• 1/2 cup (100g) granulated sugar

• 1 large egg, room temperature 

• 2 teaspoons vanilla extract 

• 1 cup (175g) semisweet chocolate chips 

• 1/2 cup chopped pretzels

• 1/2 cup chopped potato chips 

• 1/4 cup toffee bits 

• 1/4 cup chewy caramels

Directions:

Preheat your oven to 350F and prepare a parchment lined baking sheet. 

In a medium mixing bowl, whisk together your flour, baking soda, and salt. Set aside.

In a large mixing bowl, use a stand mixer fitted with a paddle attachment or hand mixer on medium speed to whip together your butter and sugars until pale and fluffy, about two minutes. You can also do this by hand with a whisk, just make sure you whisk vigorously enough to whip the butter and sugar together. 

Add your egg and vanilla and mix again to combine.

Tip in your dry ingredients. Mix on low speed until just combined.

Set the mixer aside. Using a spatula, fold in your mix-ins until combined. 

Using a large ice cream or cookie scoop, scoop out 8-10 cookies — I baked eight, and saved the remaining two in the freezer. If you’d like, press some extra mix-ins on the surface of the dough for topping. Place on the prepared baking sheet and bake four at a time (giving ample space between cookies — since these didn’t chill, they will spread quite a bit) for 10-12 minutes or until golden brown and slightly set at the edges. If the cookies are a little misshapen, use a large cookie cutter or bowl to scoot them into a circular shape. Allow to cool on the pans for 10-15 minutes, then proceed to cool on a wire rack and serve!