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Kitchen sink cookies

Preppy Kitchen · ♥ 4.7K likes · 111.7K views · 9 min video

Read about cookies in the BrightCulinary Book

Kitchen sink cookies, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:00
Heat the oven to 350F. There is no chill time.
Butter at the right temperature
▶ 0:13
  • 226 g unsalted butter
Put the room temperature unsalted butter in the mixer bowl.
▶ 0:40
  • 100 g granulated sugar
  • 165 g brown sugar
Add the granulated sugar and the brown sugar, breaking up any lumps.
Creaming with white and brown sugarCreamingRead
▶ 1:14
  • 2 tsp vanilla extract
Add the vanilla extract.
▶ 1:31
  • 2 whole large eggs
Mix on medium with the paddle attachment for about three minutes, until light and fluffy, scraping the bowl down.
▶ 2:26
Crack the eggs into a separate bowl, then add them one at a time while mixing, scraping the bowl down at least once. The mixture will look broken and granular; continue.
Adding the eggs
▶ 3:57
  • 270 g all-purpose flour
  • ½ tsp kosher sea salt
  • ½ tsp baking soda
Add the flour, salt and baking soda to the same bowl, sifting the baking soda.
Flour, salt and baking soda in one bowlSifting
▶ 5:04
Mix on low until almost combined, scraping any butter off the bottom. Do not mix evenly yet or the dough turns tough.
▶ 5:43
  • 120 g toffee
  • 1½ cup chocolate chips
  • mini pretzels
  • 45 g crushed potato chips
Add the toffee, chocolate chips, crushed pretzels and crushed potato chips, reserving some chocolate chips and pretzels for the tops.
Toffee, chocolate chips, pretzels and chipsFolding
▶ 7:06
Finish folding in by hand.
▶ 7:28
Scoop two tablespoon portions onto lined baking sheets, spaced about two inches apart.
Scooping and topping
▶ 8:01
Press potato chip pieces, crushed pretzels and chocolate chips onto the tops and sides.
▶ 8:30
Bake at 350F for 12 minutes, one tray at a time, until puffed and golden.
Baking and tastingBaking