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–+ servings
A stack of freshly baked kitchen sink cookies next to a cookie with a bite out of it

Stacy Lyn's Kitchen Sink Cookies

Kitchen sink cookies have all the flavors you could ever want in a cookie: they are salty and sweet, chewy and crunchy.
5 from 2 votes
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Course Dessert
Cuisine American
Servings 3 dozen cookies

Ingredients
  

  • 1 cup butter softened
  • 1 3/4 cups light brown sugar
  • 3 teaspoons vanilla
  • 1 large egg yolk
  • 1 large egg
  • 2 ½ cups all- purpose flour
  • 1 ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 6 ounces about 2 cups dark chocolate, such as Lindt or Ghirardelli, chopped
  • 4 ounces semi-sweet chocolate chips about ½ cup
  • 1 ½ cups crushed pretzels
  • 1 cup toffee bits
  • Sea Salt for sprinkling

Instructions
 

  • Preheat oven to 350°F.
  • In the bowl of an electric mixer fitted with the paddle attachment, but the butter on medium speed until creamy, about 3 minutes. Add the brown sugar and beat on medium speed until mixture is light and fluffy, about 4 minutes.
  • Add vanilla, egg yolk, egg and a tablespoon of warm water on low speed and continue to mix until combined.
  • In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed slowly add the flour mixture to the bowl. Add the chocolates, crushed pretzels, and toffee bits and mix until combined.
  • Divide the cookie dough into 24 rounded scoops and divide them among 3 sheet pans lined with parchment paper placing them about 2 inches apart. Freeze the dough on the sheet pans 20 minutes.
  • If you are going to freeze the dough for later baking, put them in the freezer for 12 hours, and then place them in a zip top bag and freeze until you are ready to bake them. (See note below.)
  • Remove the sheet pans from the freezer and sprinkle with sea salt. Bake in the oven for 10 minutes, or until the edges of the cookies are golden brown and the center is set.

Notes

Stacy Lyn’s Note: If you are preparing dough ahead of time to freeze, divide the dough in two halves. Lightly flour your hands and shape the dough into a 1 ½ to 2-inch diameter log. Wrap each log in plastic wrap, then freezer paper. They will store in the freezer for 9 to 12 months.
When you are ready to bake the cookies, preheat the oven to 350°F then slice them with a very sharp knife into ¼-inch slices. Transfer them to a parchment-lined baking sheet spacing them at least 2 inches apart and bake for 10-12 minutes, or until the edges are golden brown and the center is set.
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