Description
Delight in these Kitchen Sink Cookies, a deliciously chunky and chewy treat packed with chocolate chips, nuts, dried fruit, and optional crunchy surprises like shredded coconut and crushed pretzels. Perfect for those who love a cookie with a bit of everything.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup chocolate chips
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup dried cranberries or raisins
- 1/2 cup shredded coconut (optional)
- 1/2 cup crushed pretzels or potato chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, ensuring a tender cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition for proper emulsification. Stir in the vanilla extract to enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mix to the wet ingredients, mixing just until combined to avoid overworking the dough and ensuring tender cookies.
- Fold in Add-ins: Gently fold in chocolate chips, nuts, dried cranberries or raisins, shredded coconut, and crushed pretzels or potato chips if using, to evenly distribute the flavorful chunks.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn golden but the centers remain soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Optional ingredients like shredded coconut and crushed pretzels add unique texture and flavor; feel free to omit or substitute as preferred.
- Spacing cookies adequately on the baking sheet prevents them from merging as they bake.
- For softer cookies, slightly underbake and allow to finish setting on the warm baking sheet.
- Store cookies in an airtight container at room temperature for up to one week.
