Kitchen Sink Cookies

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Preheat the oven to 350°F (175°C).
   ≈0:00
2. 2
   Place 1 cup (226 g) of room temperature unsalted butter in the mixer bowl or a large bowl. The butter should be soft enough that a light finger press leaves an indent. Using the paddle attachment on medium speed, mix for about 3 minutes until light and fluffy, scraping down the bowl as needed.
   ≈0:08
3. 3
   Add 0.5 cup (100 g) of granulated sugar and 0.75 cup (165 g) of brown sugar (packed and broken up into no large lumps), and 2 teaspoons of vanilla extract. Continue mixing.
   ≈0:36
4. 4
   Add the eggs one at a time, cracking them into a bowl first to check for shells, scraping down the bowl between additions.
   ≈2:12
5. 5
   Add 2.25 cups (270 g) of all-purpose flour, 0.5 teaspoon of salt (kosher or sea salt; use less if using iodized table salt), and 0.5 teaspoon of baking soda. Mix on medium speed until almost combined but not fully incorporated.
   ≈3:58
6. 6
   By hand, fold in 0.5 cup (120 g) of toffee bits, 1.5 cups of chocolate chips (reserve a handful for topping), crushed pretzels (reserve some for topping), and 1 cup (45 g) of crushed potato chips (reserve extra for topping). Gently fold until just combined.
   ≈5:49
7. 7
   Using a 1.5 tablespoon scoop, portion out the dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
   ≈7:36
8. 8
   Top each cookie with pieces of potato chips, pretzel pieces, and chocolate chips for decoration.
   ≈7:50
9. 9
   Bake at 350°F (175°C) for 12 minutes until the cookies are puffed and golden. Bake one sheet at a time, repeating with subsequent batches.
   ≈8:28
10. 10
    Remove from the oven and cool for a few minutes before serving.
    ≈8:41