This recipe is one of two variations on my Bakeshop Chocolate Chunk Cookies. If you are in the mood for a classic chocolate chip cookie with a twist, then these Kitchen Sink Cookies are for you!
The term “kitchen sink” in a recipe basically means you put everything but the kitchen sink into whatever you are making. So “kitchen sink” could be applied to just about anything you make—cookies, salad, pasta, pizza, omelet—any dish that can act as a way to use a whole bunch of random ingredients you have on hand. Pretty cool concept, isn’t it?
Especially when it is applied to cookies. (:
The first time I made kitchen sink cookies, I had Kraft caramels, pine nuts, chocolate chips, and butterscotch chips on hand. AND THEY WERE AWESOME. The next time I made them, I had pecan pieces, heath bar bits, and chocolate bars. And the cookies turned out EVEN BETTER.
My Kitchen Sink Cookies in the recipe below are so popular at my house that I now buy the fun add-ins in bulk! I make this recipe for my family and friends at least a few times a month, so I make sure I stay stocked on all our favorite add-ins.
I prefer to use Ghiradelli Milk Chocolate Baking Bars for the chocolate chunks in this recipe. I buy them here because, again, I make this cookie recipe several times a month! This price beats the grocery store, and I like to have lots of bars on hand at all times. (Do I have a problem???)
I can’t find Heath Bar toffee bits regularly at my local grocery stores, so I buy my Heath Bar bits in bulk here as well. It’s a great way to get your hands on these little pieces of heaven if you can’t find them in a store near you. (Again, do I have a problem???)
Use my favorite Kitchen Sink Cookie recipe below, or go crazy, and create a Kitchen Sink cookie variation using whatever you have on hand. Oats, shredded coconut, white chocolate, etc.! If you try my add-ins, or create your own, let me know how your Kitchen Sink Cookies turn out! I am sure whatever you end up creating will be delicious. (:
Oh!! And this recipe makes a fabulous gluten free cookie as well! Check my recipe notes at the bottom of the recipe card for this simple variation, and enjoy gluten-free Kitchen Sink Cookies!
Kitchen Sink Cookies
- ¾ cup sugar
- 1 cup brown sugar
- 1 cup butter, softened
- 2 eggs
- 2 tsp pure vanilla extract
- 1 cup almond flour
- 2 1/3 cups all purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 8 oz chocolate, chopped into chunks (I prefer Ghiradelli Milk Chocolate baking bars. You could sub 1-1 ½ cups chocolate chips, but I think chocolate chunks make this recipe insanely amazing!)
- 1/3 cup Heath Bar bits
- ¾ cup pecan pieces
- 8-9 Kraft caramels, chopped into pieces (optional, they are an excellent addition if you are in the mood for some gewy caramel bites in your cookie, but honestly, I think I prefer these cookies without the caramels most of the time.)
Cream together the wet ingredients
- With a stand or handheld electric mixer, cream together the sugar, brown sugar, and butter. Cream until the mixture gets fluffy and lightens, about a minute or two.
- Now add the eggs and vanilla, and beat for two minutes. Like literally, use a timer. The mixture will get a glossy look and an even creamier texture.
Add the dry ingredients
- Next, add the almond flour and all-purpose flour, followed by the salt and the baking soda. Mix until the flours start to incorporate a bit, then add in the chocolate chunks, Heath bar bits, pecan pieces, Kraft caramel pieces if using, and mix until everything is fully incorporated.
- Take care not to over-mix! You want everything to come together with as little mixing as possible. You may need to turn off the mixer and get in there with a silicone spatula at the end to get everything incorporated without over-mixing.
Shape the dough balls and wait!
- Now we will shape the dough. These are big, bakeshop cookies! So each cookie will use 2 Tbsp of dough. Roll 2 Tbsp of dough into a ball, then slightly flatten, very very slightly, and place on a plate or another refrigerator friendly flat dish. Do this until you have used all the dough. You should get about 18-20 balls of dough.
- Now comes the hard part—refrigerate the dough balls for at least a half-hour, preferably an hour, and up the three days before baking!
- If you will make the cookies after a half hour or one hour of refrigeration, don’t worry about covering the dough balls with saran wrap in the fridge. They'll be fine uncovered!
- If you will refrigerate longer than an hour before baking, I recommend transferring the dough balls to galleon sized plastic bags, but wait until they have refrigerated for at least a half hour so that the dough balls retain their shape and don’t stick to the plastic wrap! This is also the point at which you could place the dough balls in the freezer for later use!
Get ready to bake!
- After a half hour or one hour of refrigeration, (or whenever you are ready to bake), preheat your oven to 375 degrees.
- Place your dough balls on a standard-sized cookie sheet. I bake 6 cookies at a time, three rows of two, to give them each plenty of room to spread while they bake.
Bake the cookies and let them rest!!
- Bake for 12-14 minutes, until the edges of the cookies are light brown, and the middle is set but still looks soft and a little dough-y. Trust me, the trick to super-good cookies is to not over bake!
- Remove the cookies from the oven, and let them rest on the baking sheet for 5 minutes. The cookies will set and continue to bake a little bit during this time, so it's a super crucial part of the cookie-making process!
- Watch as that cookie middle that looked slightly underdone bakes to the perfect texture in these 5 minutes resting on the cookie sheet!
Serve and enjoy!
- Now take your cookies off the baking sheet, reward your patience, and enjoy a Kitchen Sink Cookie. (: