Kitchen sink cookies are my favorite way to utilize various remaining chocolate chips, nuts, and snacks from our pantry after cleaning. This recipe for chewy, crunchy cookies bursting with sweet and salty flavors is so flexible.
What are kitchen sink cookies?
‘Kitchen sink’ means throwing everything in. And that’s exactly what this recipe does. They also use up whatever random baking ingredients you have gathering dust in the corners of your pantry.
You know the extra little ounce of pecans or walnuts left in the bag? The extra 3 oz of chocolate chips left over? Leftover bag of M&Ms from Halloween? The crumbs from your potato chips or pretzels? Even miscellaneous cookie crumbs are fair game here.
My favorite ingredient to take kitchen sink cookies to the next level is adding crunchy, salty potato chips.
Why you’ll love this recipe
The best part about kitchen sink cookies is that there’s no chilling required so this recipe is quick and easy to make.
In my opinion, it must be thick and chewy in the middle, crispy on the edges, and have melty chocolate in every bite, just like my small batch chocolate chip cookie recipe and chewy chocolate chip cookies. Both check all the boxes.
And with each cookie weighing 6 ounces, you better have a big sweet tooth or a friend to share one with. Get a big glass of milk ready and enjoy!
How to make giant chocolate chip cookies
- Combine the dry ingredients.
- Cream butter and sugar together.
- Add the eggs and vanilla extract.
- Pour in the dry ingredients.
- Add the chocolate chips, nuts, and chopped snacks. Slowly and gently combine with the rest of the cookie dough.
- Portion. Drop rounded balls of dough, about 6 oz. each per cookie onto prepared baking sheets, making 8 cookies total. Place 4 cookies in each pan. When forming the cookie dough into balls, try not to pack them too much into a ball – rather leave them a bit fluffy and only shape the bottoms into rounds.
- Bake. Bake for 18-23 minutes at 375°F/190°C, until the cookies just begin to brown at the edges and the centers are still soft.
Tips for perfect giant kitchen sink cookies
I’ve picked up a few tips from making cookies over the years and am sharing them so you can make the perfect giant kitchen sink cookies.
- Use many different chocolates: Because I use many different chocolate chips in my cookies: milk chocolate, white chocolate, butterscotch, peanut butter, semi-sweet, dark, chocolate bars cut into chunks, you name it. If you have a few ounces left of each, collect them all in an airtight bag until you have enough to make these cookies.
- Lightly shape your cookies: Don’t pack the dough into tight, round balls. Instead, leave them slightly fluffy and only shape the bottoms into rounds. This will help them stay thick and tender as they bake.
- Don’t overbake: These giant cookies can take 18-23 minutes to bake. You’ll know they are done when the edges are browned and the middle is still soft and very lightly golden.
- Let them cool: It’s so hard to resist biting into a warm cookie as it comes out of the oven, but these cookies need time to firm up and cool. Patience pays off, since as they cool they become chewier and the chocolate is still melty.
More of my favorite chocolate chip cookie recipes
- Chocolate Chip Cookie Cake: Perfect for an special occasion.
- Vanilla Pudding Chocolate Chip Cookies: Super soft and chewy.
- Cream Cheese Chocolate Chip Cookies: Moist, thick, and tender.
- Edible Cookie Dough: When you simply want to indulge in rich, delicious cookie dough (egg-free!).
- Tahini Chocolate Chip Cookies: With a slight nutty flavor and chewy texture.
Giant Kitchen Sink Cookies
Ultra chewy and soft, these giant cookies are loaded with various chocolate chips, nuts, and other miscellaneous treats you have in your pantry.
Ingredients
- 3 ⅓ cups (400g) all-purpose flour
- 1 teaspoon baking soda
- 1 cup (227g) unsalted butter, at room temperature
- ¾ teaspoon salt
- 1 cup (200g) light or dark brown sugar
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (340g) various chocolate chips or chunks
- 1 cup nuts , coarsely chopped
- 1 cup various snacks (plain potato chips, pretzels, dried fruit, etc), coarsely chopped
Instructions
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Preheat oven to 375°F/190°C. Line two pans with parchment paper.
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In a large bowl mix together flour, baking soda, and salt. Set aside.
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In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment beat together butter, brown sugar, and granulated sugar for 3-4 minutes until creamy. Add eggs and vanilla extract and beat until combined. Add flour mixture and beat on low speed just until combined. Don’t over mix.
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Add chocolate chips, nuts, and chopped snacks and keep beating on low just until combined. The less you mix, the softer the cookies will be.
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Drop rounded balls of dough (try not to pack them too much into a ball, rather leave them a bit fluffy and only shape the bottoms into rounds), about 6 oz. per cookie (or 8 pieces in total), onto prepared baking sheets, placing 4 cookies in each pan.
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Bake for 18-23 minutes, until cookies are browned at the edges and very slightly browned at the top, and the center is still soft. Allow to cool for 15 minutes in pan, then transfer cookies to a wire rack to cool completely.
Recipe Notes
Storage Instructions:
Store cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to one week (but serve them at room temperature or slightly warmed up). Cookies can also be frozen for up to 3 months. To thaw, leave on the counter, still covered, or overnight in the fridge.
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