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Best Kitchen Sink Cookies

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Ingredients

Warning0 allergens identified

Best Kitchen Sink Cookies

2 ¼ cups all-purpose flourspooned & leveled (about 280g)

1 cup unsalted butter

¾ cup granulated sugar

¾ cup brown sugarpacked

2 eggs

1 tsp salt

1 tsp vanilla

¾ tsp baking soda

½ cup toffee bits (such as Heath)

1 cup milk chocolate chips

1 cup broken potato chips (such as Ruffles)

Flaky sea salt(such as Maldon)

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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Brown Butter Mastery 🧈
Cook butter over medium heat until it turns golden with a nutty aroma (about 5-7 minutes), then cool completely before mixing into dough to prevent spreading and maximize that caramel depth.
Potato Chip Placement Strategy 🥔
Reserve some potato chips to fold in at the very end rather than mixing all at once, ensuring they stay crispy and don't break down into the dough during mixing.
Flaky Sea Salt Timing ✨
Sprinkle flaky sea salt on top of cookies immediately after removing from the oven while still warm, so it adheres to the gooey surface and enhances the sweet-salty contrast.
Chill Dough for Control ❄️
Refrigerate your dough for at least 30 minutes before baking to prevent over-spreading and ensure chewy, fudgy centers with defined edges that showcase all your mix-ins.
Underbake for Gooeyness 🍪
Remove cookies from the oven when edges are golden but centers still look slightly underdone, as they continue cooking on the baking sheet for that signature fudgy, gooey texture.