Kitchen Sink Cookies

Description

This cookie gets its name because they include everything except the kitchen sink, meaning that they contain a wide variety of different mix-ins. This type of dessert is a fairly recent creation, having been popularized by New York City’s Milk Bar, marketed as “compost cookies”. This creation led many bakers to experiment with the idea of icnorporating savory snacks, candies, and other non-traditional cookie mix-ins to standard cookie recipes. The result was the creation of so-called “kitchen sink” and “trash can” cookies, the later of which were popularized on Tik Tok.

(Source: The Kitchn)

Ingredients

(Makes 12 Cookies)

• 1 cup flour + 2 tbsp (140 g)

• ½ cup unsalted butter, at room temperature (114 g)

• 1 large egg

• ½ tsp baking soda (3 g)

• ½ tsp salt (3 g)

• ¼ cup granulated sugar (50 g)

• ½ cup dark brown sugar (90g)

• 1 tsp vanilla extract (5 g)

  ½ cup dark chocolate chips (76 g)

Toffee

• ¼ cup brown sugar (45 g)

• ¼ cup salted butter (57 g)

Other mix-ins

• ¼ cup pretzels, lightly crushed

• ¼ cup chopped walnuts

Preparation

To make the toffee, add the brown sugar and butter to a pan with a tbsp of water. Turn to medium heat and melt the two ingredients together, stirring often. Once the butter is completely melted, turn the heat to low. The mixture will start to bubble intensely. Cook, swirling the pan every minute or so, until the mixture is visibly thickened and it starts to bubble less intensely. Be very careful, because this mixture is extremely hot. Line a baking tray with a sheet of parchment paper and pour the hot toffee evenly over. Allow to cool for at least 30 minutes, then cut into small squares with a knife.

Using a stand mixer, add the butter, sugar and brown sugar in the bowl. Cream together the ingredients on high speed, about 3-4 minutes. In a separate bowl mix together the flour, baking soda and salt.

Add the egg and vanilla to the creamed butter and mix for another minute until smooth. On low speed, mix in the flour mixture until barely incorporated in the dough. Lastly, mix in the chocolate chips, toffee, potato chips and pretzels until evenly distributed. Transfer cookie dough to a container and rest in the fridge for at least 4 hours or overnight.

Preheat oven to 350 degrees (180 C). Spoon out dough onto a parchment-lined baking tray. You should have 12 dough balls. Bake for 10-11 minutes, or until edges are golden brown and the center is still slightly soft. Remove from oven and allow to cool at room temperature. Use a spatula to retrieve cookies and enjoy immediately or store for several days.

Notes

• There is no “standard” recipe for this type of cookie - the idea is to combine different types of sweet & salty mix-ins. Other mix-ins that you could use include various nuts, shredded coconut, corn flakes and dried fruit.