Name: Best Kitchen Sink Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 cookies
Cuisine: American

Cooking with Conks Verified

February 3, 2026

These Best Kitchen Sink Cookies are gooey, fudgy, and made with brown butter for extra nuttiness and caramel notes. They’re loaded with chocolate chips, toffee bits, and potato chips for the perfect blend of sweet and slightly salty. They have just the right amount of chewiness, which is what we’re usually looking for in a good cookie. They also satisfy our craving for sweet and salty treats all in the same bite.

From the Cook

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Best Kitchen Sink Cookies

Cooking with Conks Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

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Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Melt butter in a pot over medium heat, stirring constantly.

When the butter starts to bubble, cook for another 5 to 10 minutes until browned and smells nutty.

Chill the butter slightly in the fridge until it's cooler but still soft, or place the pot with the brown butter into an ice-filled bowl and stir/whisk the butter to cool it slightly. It should still be soft.

Mix the dry ingredients (flour, baking soda, salt) together in a bowl.

Add the brown butter to a large bowl with the sugars and mix together with a whisk, spoon, or electric beater.

Mix in the eggs and the vanilla.

Mix in the dry ingredients until just combined, then fold in the chocolate chips, toffee chips, and potato chips.

For large cookies, scoop about 2 to 3 tbsp of dough per cookie. This recipe should make about 16 to 20 large cookies.

Spread out 4 to 6 cookie dough balls onto the baking sheet. Press a couple more chocolate chips and potato chip pieces onto the tops of each dough ball.

Bake for about 10 minutes or until the edges look golden brown and cookies look slightly less done in the middle. They will continue to cook a little after you remove them from the oven.

Lightly sprinkle a little flaky sea salt on top of the baked cookies. [You can skip this if you are watching your salt intake.]

Place an inverted glass or biscuit cutter over each warm cookie and move it in a circular motion to shape each cookie into a perfect circle.

Let the cookies rest for a few minutes, then move to a rack to cool completely.

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Tips & Tricks (5)

Brown Butter Perfection 🧈
When browning butter, watch carefully and remove from heat the moment it turns golden amber with nutty brown specks to avoid burning and develop maximum flavor complexity.
Potato Chip Technique 🥔
Crush potato chips into varied sizes - some fine crumbs and some larger pieces - to create diverse texture and ensure even salt distribution throughout the cookie dough.
Chill for Structure 🧊
Refrigerate the cookie dough for at least 2 hours (or overnight) to allow flavors to meld and prevent excessive spreading during baking, resulting in a thicker, chewier cookie.
Flaky Salt Finish 🧂
Sprinkle additional flaky sea salt on top of cookies immediately after removing from the oven to enhance the sweet-salty contrast and create a professional bakery-style presentation.
Toffee Bit Distribution 🍪
Reserve some toffee bits to press into the tops of cookie dough balls right before baking to ensure visible toffee pieces and create a more visually appealing final product.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes