Name: Kitchen Sink Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 16
Cuisine: American
Ingredients: 2 1/2 cups (338g) all-purpose flour; 1 3/4 teaspoons baking soda; 1 1/4 teaspoons kosher salt; 1/2 teaspoon baking powder; 1 cup (226g) unsalted butter, melted and cooled; 3/4 cup (164g) firmly packed light brown sugar; 1/4 cup (50g) granulated sugar; 1 3/4 teaspoons vanilla extract; 2 large eggs, at room temperature; 1 1/3 cups (8 ounces) chocolatey mix-ins, such as semi-sweet chocolate chips or chunks; 1 1/3 cups (3 ounces) salty mix-ins, such as ridged, salted potato chips or pretzels; 1/2 cup (2 1/2 ounces) nutty mix-ins, such as chopped, roasted peanuts; 1/4 cup (2 ounces) chewy/sticky mix-ins, such as toffee bits

1 In a medium bowl, whisk the flour, baking soda, salt, and baking powder to combine and set aside.

2 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.

3 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.

4 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.

5 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.

6 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!