Description

These Kitchen Sink Cookies are the perfect sweet and salty cookie loaded with all the good stuff! Chewy cookies packed with chocolate, peanut butter chips, pretzels, and pecans. So much to love.

Ingredients

Scale

226 gm (1 cup) unsalted butter, softened*
320 gm (1 1/3 cups, firmly packed) light brown sugar
100 gm (1/2 cup) granulated sugar
1 large egg + 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
312 gm (2 1/2 cups, spoon and leveled) all-purpose flour
1 teaspoon kosher salt
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon instant espresso granules (optional, but highly recommended)
113 gm (4 oz) high-quality semisweet chocolate, chopped
73 gm (1/3 cup) semisweet chocolate chips
110 gm (1/2 cup) peanut butter chips
30 gm (3/4 cup) broken up pretzel pieces
75 gm (2/3 cup) pecans, roughly chopped
Optional garnish: flakey salt

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Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Beat in the egg and egg yolk, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate bowl, combine the flour, kosher salt, cornstarch, baking soda, baking powder, and instant espresso granules (if using). Add the flour mixture to the butter mixture in 2 separate additions, beating on low speed until just incorporated. Be careful not to overmix.
Add the chopped chocolate, chocolate chips, peanut butter chips, pretzel pieces, and chopped pecans to the dough and fold in by hand with a rubber spatula or wooden spoon. Cover the dough and place in the fridge to chill for 30 to 60 minutes. In the meantime, preheat the oven to 350°F and line two baking sheets with parchment paper.
Using a #20 spring-loaded cookie scoop (which holds a little over 3 tablespoons of dough), scoop the cookie dough onto the prepared baking sheets, spacing about 3 to 4 inches apart. Bake for 13 to 15 minutes, until the edges are set and lightly browned. Allow the cookies to cool for 10 minutes on the baking sheet before removing to a wire rack to cool completely. Top with flakey salt, if desired.

Notes

*Softened butter: The right consistency for softened butter is soft, but still firm. When you press your finger into the butter, it should leave an indentation, but shouldn’t be shiny or greasy. If you really want to get technical, use an instant read thermometer: your butter should be between 65-67°F.

Storage: Store in an airtight container at room temperature for up to 5 days.