Kitchen Sink Cookies With a Lot of Nuts
Anything goes with Kitchen Sink Cookies. In this recipe, that means lots of nuts.
Servings 28 cookies
Cost 5
Ingredients
- 1 cup plus 2 tablespoons unbleached ap flour (140-150 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt (Morton Kosher)
- 4 oz unsalted butter, room temperature (114 grams)
- ½ cup light brown sugar (100 grams)
- 6 tablespoons granulated sugar (75 grams)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2-3 cups chocolate chips, any kind but a mix is nice
- ¾ cup chopped up Heath Bar, optional
- 1 cup pecan halves toasted and chopped
- 1 cup walnut halves toasted and chopped
- 1 cup whole almonds, roasted and chopped
Instructions
- Preheat oven to 350 degrees F.
- Whisk the flour, baking soda and salt together and set aside.
- In bowl of a stand mixer, cream the butter and both sugars for about a minute. Scrape sides of bowl. Continue creaming for another minute. Reduce speed to low and beat in egg and vanilla stirring just until blended.
- On low speed, add the flour mixture and stir just until it is incorporated. Mix in the chips, toffee, and nuts. At this point, you may chill the dough or go ahead and bake the cookies. I chilled the dough.
- Drop dough by rounded tablespoons onto the baking sheets, spacing the cookies 2 inches apart. (Alternatively, drop those rounded tablespoons of dough onto parchment or plastic wrap lined plates, chill until firm, then bake or freeze as needed.)
- Bake the cookies one sheet at a time until the edges are lightly browned and the centers are just slightly colored – about 14 minutes. In the past I've also used convection and reduced the heat to about 325 for 14 minutes.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.