Winding down the clock to moving day, I’m cleaning out the pantry in a big way. After coming across many open bags of baking chips, handfuls of various nuts in the fridge, I knew that Kitchen Sink cookies were in store for our kitchen. I consulted, Simply Recipe’s Panera copycat version as a guide and they turned out immensely well. The Husband asked that I reserve some dough to freeze for next weekend when the fridge is completely empty. Yet another reason to look forward to this move.
Kitchen Sink Cookies
- 2.5 c. flour
- 1 3/4 tsp. baking soda
- 1 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1 c. butter, melted and cooled
- 3/4 c. dark brown sugar
- 1/4c. sugar
- 2 tsp. vanilla
- 2 eggs
- Approximately 2-2.5c baking bits- this can be semi-sweet, butterscotch, dark, or white chips
- Approximately 1/2c. chopped nuts
- Approximately 1.5c. salty bits- this can be pretzels or even chips/crisps
- Sea salt, for topping
- Preheat oven to 350F/175C. Lined two baking sheets with parchment, set aside.
- In a large bowl combine flour, baking soda, salt, and baking powder. Set aside.
- In the bowl with the melted butter, stir with a spatula brown sugar, sugar, and vanilla.
- Stir in eggs, one at a time until incorporated.
- Pour bowl of wet ingredients into bowl of dry ingredients. Stir with spatula until flour streaks are gone.
- Add in baking bits, nuts, and salty bits. Gently stir with spatula as not to break the salty bits.
- Chill dough in refrigerator for about 20 minutes.
- Using a cookie scoop, place dough balls on prepared baking trays. Sprinkle with a few flakes of sea salt.
- Bake for 8 minutes, then rotate the baking sheets.
- Bake another 5 minutes, until cookies are just under being firm.
- Place cookies on racks to cool completely.