Kitchen Sink Chocolate Chunk Cookies Recipes

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
• In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

KARDEA'S KITCHEN SINK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the flour, baking soda and salt in a medium bowl. Set aside.
• Beat the butter and both sugars in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg and vanilla extract and beat on low speed until the yellow of the egg disappears, scraping down the bowl as needed. Add the flour mixture and beat on low speed just until everything is combined. Set aside a handful of chocolate chunks and chips for topping the cookies, then stir in the remaining semisweet and white chocolate along with the potato chips, cranberries and pretzels.
• Scoop the dough into golf ball-size balls using a medium-size cookie scoop (2 1/2 ounces each). Arrange the cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart. Insert the reserved chocolate chunks and chips into the cookie dough balls. Bake until the edges of the cookies are crisp and centers are still soft, 16 to 18 minutes. Sprinkle with flaky sea salt, if using, while still warm. Let the cookies cool on the baking sheets for 5 minutes then transfer to a cooling rack to cool completely.

EVERYTHING BUT THE KITCHEN SINK CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl combine flour, baking soda, and salt.
• In a large bowl beat butter, granulated and brown sugars, vanilla extract and eggs (adding one at a time and beating well.) Gradually beat the flour mixture into the large bowl.
• Stir in the rest of the ingredients; nuts, both kinds of chocolate chips, brickle pieces and butterscotch chips.
• Drop by rounded teaspoon onto ungreased pan.
• Bake in preheated oven at 375 degrees for 10 minutes.
• Let stand 2 minutes, and remove to cooling rack.

"KITCHEN SINK" CHOCOLATE CHUNK COOKIES

Steps:

• Cream butter in an upright mixer until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time.
• Add eggs, 1 at a time, and mix until thoroughly blended, scraping sides and bottom of bowl from time to time.
• Add vanilaa extract and mix at low speed to combine well.
• In a separate bowl, mix flour, salt and baking soda. Add flour mixture to butter and sugar mixture and mix at low speed until thoroughly blended, scraping sides and bottom of bowl from time to time. Mix briefly at medium speed until completely combined.
• Add peanut butter chips and mix on low until combined.
• Add toffee chips and mix on low until combined.
• Add mini-marshmallows and mix on low until combined.
• Add chocolate chunks and mix on low until combined.
• Refrigerate batter for a few hours of overnight until cold.
• Preheat oven to 350 degrees F. Line baking sheets with parchment paper and drop heaping teaspoonsfuls of batter 2 inches apart. Bake for approximately 12 -18 minutes, turning tray once during baking. Cookies are done with they are golden brown around the edges and soft (not bubbly) on top. Let cool on wire rack.

KITCHEN-SINK CHRISTMAS COOKIES

Steps:

• Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
• Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.