Kitchen Sink Cookies
Ingredients
- 338 g all-purpose flour
- 1 3/4 teaspoons baking soda
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 226 g unsalted butter
- 164 g light brown sugar
- 50 g granulated sugar
- 1 3/4 teaspoons vanilla extract
- 2 large eggs large eggs
- 8 ounces semi-sweet chocolate chips
- 3 ounces ridged, salted potato chips
- 2 1/2 ounces roasted peanuts
- 2 ounces toffee bits
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Instructions
- In a medium bowl, whisk the flour, baking soda, salt, and baking powder to combine and set aside.,Simply Recipes / Tara Omidvar
- In a large bowl, stir together the melted butter, brown sugar, granulated sugar, and vanilla with a rubber spatula until well combined and the mixture is glossy and almost creamy looking.,Add the eggs to the butter mixture and beat together with the spatula until the eggs are completely broken up and fully combined with the butter mixture.,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
- Add the flour mixture to the butter mixture and stir until the flour mixture is almost fully combined. A few dry streaks of flour are okay.,Add the chocolatey, salty, nutty, and chewy/sticky mix-ins to the dough and gently stir until all the mix-ins are evenly distributed, taking care not to break up any delicate mix-ins (such as potato chips) too much.,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
- Line a small rimmed baking sheet (or alternatively a plate) with parchment paper. Using a 2 1/2-inch scoop or measuring cup, divide the dough into 1/3 cup portions to yield 13 to 16 portions and place on the lined baking sheet. Transfer the scooped dough to the freezer to chill until firm while the oven preheats, about 15 minutes.,Alternatively, the dough can be chilled on the baking sheet wrapped in plastic wrap in the refrigerator for up to 24 hours.,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
- Arrange the racks in the top and bottom thirds of the oven. Preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper.
- Arrange the chilled portions of dough on the lined baking sheets spaced about 3 inches apart. Bake at 350°F for 8 minutes, until the cookies are starting to spread. Rotate the pans from front to back and top to bottom. Bake until the cookies are light golden and set in the center and just turning golden brown around the edges, an additional 6 to 9 minutes (14 to 17 minutes total).,Let the cookies cool on their baking sheets set over wire racks for a few minutes, then transfer to the wire racks to cool completely.,Leftover cookies can be stored in an airtight container or resealable plastic bag at room temperature for up to 3 days.,Did you love this recipe? Let us know with a rating and review!,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
Source
Original recipe: View Original
