These turned out way better than I had anticipated, and I couldn’t wait to share this recipe with you!
These cookies ate the perfect balance between crunch and munch: they’re crispy and golden brown on the edges, and melty-gooey in the center. Absolutely stunning, and absolutely killer with a glass of cold milk.
But of course, a texture explosion is nothing if it isn’t accompanied by an equally amazing flavor explosion. The beauty of kitchen sink cookies is the balance of flavors: there’s that indulgent chocolate, yes, but also a light tang of cranberries, the nutty aroma of walnuts, and that warm hint of cinnamon.
And if that weren’t enough to convince you, you can also substitute in basically anything your heart desires: caramel, almonds, dried blueberries, butterscotch chips, honey, etc etc. Just throw in your entire pantry.
Make a huge batch and share (with me). And if your 5-gallon mixing bowl isn’t big enough, use your kitchen sink.
Crunchy Chewy Kitchen Sink Cookies
- 1 1/4 cups flour
- 3/4 cup chocolate chips
- 1/2 cup cranberries
- 1/2 cup walnuts
- 1 tsp baking powder
- dash of cinnamon
- 1 cup white sugar
- 1/2 cup (1 stick) butter
- 1 egg
- dash of vanilla extract
1. Mix together all of the dry ingredients.
2. Cream together sugar and butter, then add an egg and some vanilla extract.
3. Stir together wet and dry ingredients, and manhandle extensively into a thick cookie dough.
4. Shape into cookies and bake at 375°F for approximately 15 minutes, until golden brown on edges and top. (Alternatively, make giant pizookies or a cookie cake or cookie bars!)
Magic? There is no magic. Just my secret weapon, the kitchen sink.
The ooey gooey kitchen sink.
What would you put in your dream kitchen sink cookie?