Kitchen Sink Cookies With Pretzels Recipes

KITCHEN SINK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
• In a large bowl, beat together softened butter, brown sugar, granulated sugar, vanilla, and egg with an electric mixer on medium speed until smooth.
• Add in the flour, baking soda, and salt. Mix well. The dough will be a little stiff.
• Gently stir in the semisweet and milk chocolate chips, pretzels, and toffee bits. Being careful not to overmix the dough.
• Drop 1/2 cup rounded scoops of dough onto the prepared baking sheet. Cookies should be at least 4 inches apart.
• Sprinkle each cookie with a touch of sea salt.
• Bake for 13 to 16 minutes in the preheated oven. When finished, cookies should be golden around the edges, but still soft in the center.
• Allow cookies to cool on baking sheet for 5 minutes. Then allow them to cool completely on a wire rack.

KITCHEN SINK COOKIES

Steps:

• Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
• In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
• Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.
• Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
• In a bowl, combine the sweet and salty mix-ins and toss them with 1/2 teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
• Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
• Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
• Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don't worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.
• Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.