Learn how to make the best Kitchen Sink Cookies! These cookies are ultra-soft and slightly chewy with a meltingly tender center! And they're overflowing with delicious, totally customizable mix-ins, such as sticky, sweet toffee; crunchy, salty pretzels; and rich chocolate chips! Plus, this toffee cookie recipe is so simple to make - requiring basic ingredients and just 30 minutes to prepare!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Flaky Sea Salt (Maldon) – for sprinkling tops of cookies
Instructions
Dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
Cream butter + sugar: In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on medium speed until thick and well combined, about 2-3 minutes.
Add eggs + vanilla: Add the eggs and vanilla to the bowl. Continue to beat on medium speed until creamy and combined, about 2 minutes – Stopping to scrape down the sides and bottom of the bowl as necessary.
Add dry ingredients: Add ½ the dry ingredients to the bowl. Mix once on low. Add the remaining dry ingredients and mix on low until just combined.
Add mix-ins: Add the pretzel pieces, chocolate chips and toffee bits to the bowl. Use a rubber spatula to fold until just combined.
Chill: Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 4-5 days.
Preheat oven: Preheat oven to 375-degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Portion dough: Scoop and roll the dough into balls, about 2 heaping tablespoons each (48-49 grams/each). Arrange the cookie dough balls 3 inches apart on the prepared baking sheet.
Bake: Bake in the oven for approximately 9-10 minutes, or until they are barely golden in color around the edges of the cookies – the centers should still look very under-baked.
Cool on pan: Transfer the baking sheet to a wire rack and sprinkle with flaky sea salt. Let the cookies cool for 3 minutes on the baking sheet. Optional: While the cookies are still warm, press additional pretzel pieces or toffee bits into the top of the cookie. Shaping: Due to the toffee and abundance of mix-ins, some of your cookies may turn out slightly irregular in shape (instead of perfectly round). If you want a perfect cookie, use two spoons to gently press the edges inwards and shape the cookies into circles while they are still warm.
Cool on rack: Transfer the cookies to the wire rack to cool completely. (If your cookies stick – toffee tends to do that – use a spatula to gently scoop beneath the cookie and gently wiggle them off the pan.
Enjoy: Serve and enjoy the cookies. Or store them on the counter, in the refrigerator or freezer to enjoy later.
Notes
Flour: The way you measure flour makes a big difference! If possible, use a scale to measure your flour, if not, be sure to use a true dry measuring cup, not a glass Pyrex cup! Also, be sure to fluff the flour with a fork before spooning the flour from the bag to the measuring cup and leveling it with a knife. Never scoop or measure flour directly from the bag.
Rolling Cookies: Make sure you roll your cookie dough balls to be taller versus perfectly symmetrical! Taller cookie dough balls help the cookies bake up thicker!
More cookie info: Please see the post above for tips on customizing this recipe (such as variations and substitutions), along with more helpful advice on making the best cookies, and info. on making this in advance + storing and freezing!
Recipe Yield: 19-20 cookiesNutritional information is an approximation based upon 20 cookies. Exact information will depend upon the brands of ingredients and precise measurements used.