The Ultimate Kitchen Sink Cookies Recipe: Loaded, Chewy & Irresistible

There’s something uniquely comforting and exciting about a cookie that promises “everything but the kitchen sink.” These delightful treats are an American classic, renowned for their incredible versatility and ability to combine an array of flavors and textures into one perfect bite. If you’re looking for a cookie that’s far from ordinary – one that offers a delightful chewiness, a satisfying crunch, and a symphony of sweet and salty notes – then look no further than these spectacular Kitchen Sink Cookies. They are truly what comfort food dreams are made of, providing a quick, interesting, and utterly delicious escape.

This particular Kitchen Sink Cookies recipe draws its inspiration from the revered Essential Chocolate Chip Cookbook by Elinor Klivan. Klivan, a celebrated baker, perfectly encapsulates the essence of these cookies, describing them as having “just enough dough to hold together heaps of chocolate chips, pecans, almonds, and walnuts.” It’s this generous spirit of inclusion that truly defines a great Kitchen Sink Cookie. While the original recipe provides a fantastic foundation, the beauty lies in its adaptability, allowing you to tailor the mix-ins to your personal preferences and whatever treasures you might have in your pantry.

For my rendition, I’ve leaned into a classic combination of toasted pecans, walnuts, and plenty of rich semisweet chocolate chips, adding a delightful twist with chunks of chopped Heath Bars for that irresistible buttery toffee crunch. But don’t let these suggestions limit you! Feel free to experiment with your favorite nuts, different types of chocolate, or even dried fruits for an added layer of flavor and chewiness. This recipe isn’t just good; it’s particularly good because it embraces creativity and ensures a perfectly balanced, flavorful cookie every time.

Why These Kitchen Sink Cookies Stand Out

What makes these Kitchen Sink Cookies a must-try? It’s their harmonious blend of textures and tastes. Imagine a soft, chewy cookie base that gives way to crunchy nuts, melty chocolate, and the buttery snap of toffee. The careful balance of sweet and a hint of salt creates an addictive quality that will have everyone reaching for another. They are substantial, satisfying, and truly a treat for all the senses.

The Art of Customization: Making Them Truly Yours

The “Kitchen Sink” concept means almost anything goes! This is where you can unleash your inner baker and tailor the cookies to your liking. Here are some ideas for mix-ins beyond the classic nuts and chocolate:

Nuts: Beyond pecans and walnuts, consider chopped almonds, pistachios, macadamias, or even a mix of several for varied textures. Toasted nuts always enhance flavor.
Chocolate: Swap semisweet for milk chocolate, dark chocolate chunks, white chocolate chips, or even a combination. Mini chips, chocolate-covered candies, or chopped candy bars (like Snickers or Butterfinger) are also fantastic.
Toffee & Caramels: Heath Bars are wonderful, but you could also use other toffee bits, or even chopped soft caramels for a gooey surprise.
Salty Crunch: For that irresistible sweet and salty contrast, try adding crushed pretzels, potato chips (yes, really!), or even some lightly salted roasted peanuts.
Dried Fruits: Chopped dried cranberries, cherries, raisins, apricots, or even candied orange peel can add a chewy texture and fruity tang.
Other Candies: M&M’s, sprinkles, chopped peanut butter cups, or even mini marshmallows can make for a fun addition, especially if baking for kids (or the kid in you!).
Coconut & Oats: Shredded coconut (toasted or plain) adds a tropical flair, while a handful of old-fashioned oats can contribute a rustic texture.

The key is to maintain the total volume of mix-ins (around 4-5 cups) to ensure the dough still binds everything together without being too dry or crumbly. Don’t be afraid to experiment!

Kitchen Sink Cookies: The Recipe

Ingredients:

1 cup plus 2 tablespoons unbleached all-purpose flour (approx. 5 oz / 140g)
¾ teaspoon baking soda
½ teaspoon salt
4 oz (1 stick) unsalted butter, softened to room temperature
½ cup light brown sugar (100 grams), packed
6 tablespoons granulated sugar (75 grams)
1 large egg, at room temperature
1 ½ teaspoons pure vanilla extract
2 cups semisweet or dark chocolate chips (or a mix of your favorite chocolate)
¾ cup chopped Heath Bar (coarsely chopped), or other toffee bits
1 cup pecan halves, toasted and coarsely chopped
1 cup walnut halves, toasted and coarsely chopped
(Optional) ½ cup chopped almonds, toasted (if you have some, adds extra nutty depth)

Instructions:

Prepare Your Oven & Dry Ingredients: Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper; this prevents sticking and ensures even baking. In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Sifting helps aerate the flour and ensures these dry ingredients are well combined, leading to a more consistent cookie texture. Set aside.
Cream Butter & Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened unsalted butter with both the light brown sugar and granulated sugar. Beat on medium speed for about one minute until the mixture is light and fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Continue creaming for another minute to ensure all ingredients are fully incorporated and the mixture is well aerated.
Add Wet Ingredients: Reduce the mixer speed to low. Add the large egg and pure vanilla extract. Beat just until blended, being careful not to overmix at this stage. Overmixing after adding the egg can incorporate too much air, which can lead to a less chewy cookie.
Combine Wet & Dry: With the mixer still on low speed, gradually add the sifted flour mixture to the wet ingredients. Mix just until the flour is incorporated and no dry streaks remain. It’s crucial not to overmix the dough once the flour is added, as this can develop the gluten too much, resulting in tough cookies.
Fold in the Mix-ins: Remove the bowl from the mixer. Gently fold in the chocolate chips, chopped Heath Bar, toasted pecans, toasted walnuts, and any optional chopped almonds. Use a sturdy spatula to ensure the mix-ins are evenly distributed throughout the dough without crushing them.
Chill the Dough (Recommended): At this point, you have the option to chill the dough or bake immediately. I highly recommend chilling the dough for at least 30 minutes, or even up to 24 hours. Chilling allows the flavors to meld, the butter to firm up (which prevents excessive spreading), and results in a more flavorful and chewier cookie. If chilling for an extended period, cover the bowl with plastic wrap.
Scoop and Space: Drop the dough by lightly rounded tablespoons (or use a 1.5-2 tablespoon cookie scoop) onto the prepared baking sheets, spacing the cookies about 2 inches apart. This allows enough room for them to spread without merging.
Bake to Perfection: Bake the cookies one sheet at a time in your preheated oven. Bake for approximately 14 minutes, or until the edges are lightly golden brown and the centers are just slightly set and still look a little soft. The cookies will continue to cook slightly as they cool. If using a convection oven, I found 325 degrees F (160 degrees C) for about 12 minutes yielded perfect results.
Cooling: Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 10 minutes. This allows them to firm up before transferring. After 10 minutes, carefully transfer the cookies to a wire rack to cool completely.

Yield and Storage

This recipe theoretically yields about 36 cookies, though my personal batches often come out a little less depending on the scoop size – which just means bigger cookies, so no complaints here! Once fully cooled, store your Kitchen Sink Cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, they can be frozen for up to 3 months. You can also freeze the raw cookie dough balls; simply scoop them onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

Tips for Baking the Best Kitchen Sink Cookies

Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together properly, creating a smooth, emulsified dough that traps air effectively, leading to a better texture.
Don’t Overmix: As mentioned in the instructions, overmixing, especially after adding flour, can lead to tough cookies. Mix just until ingredients are combined.
Toast Your Nuts: Toasted nuts have a significantly deeper, more robust flavor. Take the extra five minutes to toast them gently in a dry pan or oven before chopping.
Quality Ingredients: Since these cookies are so packed with flavor, the quality of your chocolate and other mix-ins truly shines through.
Parchment Paper is Your Friend: It ensures easy cleanup and prevents sticking, especially with all the delicious melted bits that might escape the cookies.
Balance Your Mix-ins: Aim for a good ratio of sweet, savory, and textural elements. A mix of crunchy, chewy, and gooey makes for the most interesting cookie.
Bake One Sheet at a Time: Unless you have a professional oven, baking one sheet at a time helps maintain consistent oven temperature and ensures more even baking for all your cookies.

Frequently Asked Questions About Kitchen Sink Cookies

What exactly are Kitchen Sink Cookies?

Kitchen Sink Cookies are a type of cookie that includes a wide variety of mix-ins, often described as “everything but the kitchen sink.” They typically feature a base cookie dough (often a variation of chocolate chip) loaded with multiple kinds of chocolate, various nuts, candies, toffee bits, and sometimes even salty snacks like pretzels or potato chips. The goal is to create a complex flavor and texture profile in a single cookie.

Can I use any kind of chocolate for this recipe?

Absolutely! The beauty of Kitchen Sink Cookies is their flexibility. You can use semisweet, milk, dark, or white chocolate chips, chunks, or even chopped chocolate bars. A combination of different types of chocolate can add even more depth to the flavor profile.

Is chilling the cookie dough really necessary?

While not strictly “necessary” for the cookies to bake, chilling the dough is highly recommended for several reasons. It allows the flour to fully hydrate, resulting in a chewier texture. It also gives the flavors more time to meld and deepen. Most importantly, chilling firms up the butter, which helps prevent the cookies from spreading too much in the oven, leading to thicker, more substantial cookies. Even a short 30-minute chill makes a noticeable difference.

How should I store Kitchen Sink Cookies to keep them fresh?

Once completely cooled, store your Kitchen Sink Cookies in an airtight container at room temperature. Placing a slice of bread in the container with them can help keep them soft for a few extra days. They will stay fresh and delicious for 4-5 days.

Can I freeze these cookies or the dough?

Yes, both the baked cookies and the unbaked dough freeze wonderfully. To freeze baked cookies, ensure they are completely cool, then place them in an airtight freezer-safe container or bag for up to 3 months. To freeze dough, scoop individual cookie dough balls onto a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the solid dough balls to a freezer bag and store for up to 3 months. You can bake them directly from frozen, adding 1-2 minutes to the baking time.

Conclusion

These Kitchen Sink Cookies are more than just a dessert; they’re an experience. They embody comfort, creativity, and the joy of finding delicious surprises in every bite. Whether you stick to the recommended mix-ins or venture out with your own unique combinations, this recipe provides a solid, incredibly tasty foundation for a truly irresistible cookie. So, tie on your apron, gather your favorite mix-ins, and prepare to bake a batch of cookies that will undoubtedly become a new favorite in your home. Happy baking!